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4 c. sliced nectarines, unpeeled
1 tbsp. lemon or orange juice
3/4 c. sugar
1/4 c. minute tapioca
1/4 tsp. ground cinnamon
1 tbsp. butter
pastry for 2 crust pie

Heat oven to 425 degrees. Prepare pastry. Mix fruit and lemon juice. Stir together sugar, tapioca and cinnamon. Mix with fruit and juice. Turn into pastry-lined pan. Dot with butter. Cover with top crust that has slits cut in it, flute and seal. Bake for 15 minutes. Then turn oven down at 375 degrees for 30-40 minutes until crust is brown and juice begins to bubble through slits.