I found this recipe in Bon Appetit, the August 2011 edition. I bought all my fruit locally at The Pumpkin Patch; I am lucky enough to live in close vicinity to several different markets. I highly recommend using whatever stone fruit is in season when you make this pie on your own. I think the pie smells even better coming out of the oven if you know the produce is 100% fresh.
I used Our Best Bites recipe for All-Shortening Crust (aka: the same crust recipe I used for the past few pies. I promise I'll start varying this soon!)
2 lbs Nectarines
1 lb Peaches
1 lb Plums (I loved using bright red plums because it made the filling so colorful!)
1/2 cup sugar
3 tablespoons cornstarch
A sprinkling of nutmeg (recipe calls for 1/4 tea fresh ground nutmeg, but I don't like nutmeg very much so I literally sprinkled once and called it good.)
Peel fruit. This is tricky because I didn't want to spend hours peeling 4 pounds of round balls. Instead, I placed the fruit into boiling water for 30 seconds and then immediately cooled them off in ice water. Once they were cool to the touch, the skin peeled right off. Voila!
Then I realized I couldn't eat this entire pie so I delivered to some lucky neighbors :)