Apple and Nectarine Pie Recipe

Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.

Combine apple peels white sugar brown sugar water brandy cinnamon and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant about 5 minutes. Remove apple peels with a fork.

Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.

Mix corn muffin mix and milk in a bowl. Pour into pie plate.

Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown 35 to 45 minutes. Let cool to room temperature before slicing about 1 hour.