Peach and Nectarine Pie

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I don't know if it makes a difference that I used a store-bought pie crust, but at 450 degrees, after 40 minutes, the edges of the crust, and of some of the fruit, were black! I haven't tasted it yet, so I can't say how the non-black parts taste.

Also, 5 of each fruit ended up being enough for 2 pies. I guess my definition of 'medium' is different from theirs. I'm with Ann from NY...if they gave me a more universal measurement, it would have been nice.

With twice (? the amount of peaches & nectarines, I still split the called-for amount of dry ingredients between the 2 and when stirring it up and tasting it pre-bake, it seemed just right.

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We made this with all peaches -- It was DELICIOUS, but very soupy.
Served up in bowls, it tasted fantastic.

Would have appreciated directions like 3 cups sliced peaches -- approximately 5 medium.

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You mention 2 cups of shortening needed for the crust but never mention it again in the recipe. Do we use the shortening or not?????