Instructions

1. Place the flour and sugar in a bowl and cut in the cold butter until it looks like small pebbles. Use your hands to form a ball of dough. Place in the refrigerator for 30 minutes to chill.
2. Combine the nectarines, blueberries, and lemon juice. Whisk together the cornstarch, sugar, and allspice. Toss with the fruit.
3. Put the dough ball between 2 large pieces of wax paper and roll out to a 12 inch circle. Place the crust on a cookie sheet. Top with the fruit mixture. Leave a 2 inch border all the way around. Fold the edges of the crust over the fruit. It is supposed to be rustic looking, so do not worry if it tears. Just press back into place.
4. Brush the edges of the crust with the milk and sprinkle with the raw sugar. Bake at 350* for 40-45 minutes. Watch your edges so they don't burn. Cool and serve with ice cream if desired.