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1
For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
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2
Add the plum and nectarine slices; gently toss plums and nectarines until coated.
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3
Set filling aside.
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4
For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
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5
Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
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6
Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
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7
Push moistened dough to the side of the bowl.
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8
Repeat, using 1 tablespoon of water at a time, until all is moistened.
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9
Divide dough in half.
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10
Form each half into a ball.
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11
On a lightly floured surface, use your hands to slightly flatten one ball of dough.
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12
Roll dough from center to edges, forming a 12-inch circle.
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13
Wrap the pastry around the rolling pin.
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14
Unroll onto a 9-inch pie plate.
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15
Ease pastry into the pie plate, being careful not to stretch it.
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16
For top crust, repeat rolling with remaining dough.
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17
Transfer the filling to the pastry-lined pie plate.
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18
Trim the bottom pastry even with rim of pie plate.
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19
Cut slits in top crust to allow steam to escape.
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20
Place top crust on filling.
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21
Trim top crust 1/2-inch beyond edge of plate.
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22
Fold top crust under bottom crust; flute edge.
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23
Brush with milk and sprinkle with cinnamon-sugar.
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24
To prevent overbrowning, cover the edge of pie with foil.
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25
Bake in a 375 degree F oven for 25 minutes.
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26
Remove the foil.
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27
Bake for 20 to 25 minutes more or until top is golden.
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28
Cool pie on a wire rack.
