Whisk together the flour and salt. Chop frozen canola oil and cut into flower in 3 parts. Mix water with vinegar, add by Tbsp until it begins to form a soft ball – no not overmix. Transfer to floured board and need 2-3 times. Divide in half to form 2 balls refrigerate until needed.

In a large bowl toss all nectarines and lemon juice. Add sugars, spices and gently mix to coat without mashing. Set aside to macerate for about 15 minutes if nectarines are peeled or 30 minutes if unpeeled.

Preheat oven to 425ºF.

On a lightly floured surface roll out first half of pie dough t 12” round. Place in 9-inch pie pan.

Pour filling into pie shell.

Roll out second half of pie dough. Press down around the edges with your fingers to seal the edges while tucking excess dough under and creating flutes. With a knife cut 6-10 slits. Brush the top with egg white mixture and sprinkle with sugar.

Bake for 20 minutes at 425ºF preheated oven in centre of middle rack on a baking sheet (pie may spill over). After 20 minutes turn the oven down to 325ºF and continue to bake for 35-40 minutes. Let cool before serving.