The fruit is cooked in sugar, flour and lemon zest for a few minutes until it’s syrup-y and the fruit is soft.
Pour it in the pie crust, top with the other crust and pretend you know how to crimp the edges.
The recipe says to bake 30-40 minutes. Mine took almost 40 minutes. Maybe not the prettiest pie. It was hard to make the edges look good because it’s baked in a cake pan. That’s my excuse.
This recipe was really fantastic. The cherries were juice and a little tart, and the nectarines added some more tartness. I probably should have used a little more sugar, but paired with ice cream, this was delicious.