- 1 prepared pie crust
- 3 pounds nectarines – peeled, pitted and sliced
- 1/4 cup sugar, plus extra for sprinkling
- 3 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
- 1 tablespoon butter, cut into pieces
- 2 cups blackberries
- 1 tablespoon milk
Preheat oven to 375° F. Cut pie dough into 3-inch pieces; chill until ready to use.
Stir nectarines, sugar, cornstarch, salt, syrup, lemon zest and butter in a 12-inch cast-iron skillet over medium-high heat until nectarines begin to soften, about 10 minutes. Gently fold in blackberries. Arrange dough pieces over fruit; brush with milk and sprinkle with sugar.
Bake for 20 minutes. Using a spoon, press crust into filling. Continue baking until the top is golden, 15 to 20 additional minutes.