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Sweet Summer Pie

1/3 cup all purpose flour
2/3 cup sugar
5 cups peeled, thinly sliced nectarines
1 cup sliced strawberries
4 egg yolks
1/8 teaspoon salt
1/3 cup sugar
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
4 egg whites
1/2 cup sugar

Preheat oven to 425. Prepare dough for crust and roll out dough to
a 13 inch circle. Ease into a 9 inch pie pan, making a high fluted
edge.

In a medium bowl, mix flour and 2/3 cup sugar. Add nectarines and
strawberries and toss gently to coat fruit. Spoon evenly into pie
shell. Cover rim of dough with a strip of foil. Bake 30 minutes
and remove foil. Bake 10-15 minutes or until fruit is tender and
juices are just beginning to bubble up.

Meanwhile, in the top of a double boiler over simmering water, beat
egg yolks, salt and 1/3 cup sugar with a hand-held electric mixer
about 3 minutes or until egg yolks are thick and light lemon-colored.
Add orange and lemon juices and mix until smooth. Cook over simmering
water, stirring constantly, until mixture begins to thicken. Cook
8-10 minutes, stirring constantly, until mixture is thick, Remove
from heat; add orange and lemon peels and refrigerate, stirring
once or twice.

When fruit is baked, remove pie from the oven and reduce the heat
to 350. In a medium bowl, beat the egg whites with a mixer at
medium speed until foamy. Gradually beat in sugar, then beat at
high speed until stiff peaks form but egg whites are still glossy.
Fold into cooled egg yolk mixture.

Spread over the hot fruit filling, making sure meringue touches
the edge of the crust to seal the filling.

Bake 15 minutes or until the topping is puffy and golden brown.
Cool pie on a wire rack. Serve slightly warm or at room temperature.
Refrigerate leftovers. Makes 1 9 inch pie, 8 servings.

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