divide the pie dough into roughly 2/3s and 1/3, you need more for the bottom crust than the lattice

lightly flour your working space and roll out the bottom crust, it should be bigger all the way around the pan by at least an inch

put the crust in fridge to chill while you prep the filling, if your kitchen is hot put the top crust away too

wash and slice the nectarines, no need to peel them!

gently toss the nectarines with the flour

sprinkle the sugar, and if you're using it, the cinnamon over them, gently toss again, try not to crush your nectarines

put the nectarines in the prepared crust and put it back the fridge

roll out the top crust, using a pizza wheel or butter knife cut the crust in strips

pull out your slab pie and make a lattice crust by weaving the strips of dough across the top, use water to attach the crust to the lattice

refrigerate for at least 30 minutes, preheat the oven to 375˚ in the last 10 minutes of the chill time

beat the egg yolk and TBSP with water and brush over the lattice

bake in the preheated oven for 40-50 minutes or until the fruit filling is bubbling