Jenny's blog: "good stuff to eat"

* Active Time: 15 minutes * Total Time: 1 hour 35 minutes INGREDIENTS 2 nectarines (12 oz), cut in 8 wedges 2 plums (8 oz), cut in 8 wedges 1⁄4 cup granulated sugar 1⁄4 tsp ground cinnamon 1⁄4 tsp almond extract 1 refrigerated pie crust from a 15-oz pkg 1 large egg white, lightly beaten 2 tsp turbinado (see Note) or granulated sugar PREPARATION 1. Heat oven to 425°F. You'll need a 15 x 11-in. rimmed baking pan lined with parchment or nonstick foil. 2. Combine fruit, granulated sugar, cinnamon and almond extract until evenly coated. 3. Unroll pie crust onto lined baking pan. Place fruit mixture in center, leaving a 1 1⁄2-in. border around edges. Fold edges of crust over filling, pleating and pressing dough together gently to hold shape. 4. Brush crust edges with egg white; sprinkle with sugar. Bake 15 minutes. Reduce oven temperature to 375°F. 20 minutes, or until crust is browned and fruit is juicy and tender. Cool 10 minutes. Slide onto rack to cool completely. Note: Turbinado sugar, a.k.a. raw sugar, comes from pure sugarcane extract. It's never bleached or overprocessed, so it's naturally dark in color. The subtle molasses flavor and large crystals are ideal for baking.