Recipe Talk

Hi. I'm loking for a recipe for nectarine plum pie that I found on the Internet a couple of years ago. It had walnuts and white pepper as ingredients.
Thanks.

Try one of these:

NECTARINE PLUM PIE
9" pie shell
1 egg, beaten with 1 tsp. water
3 ripe nectarines, pitted & sliced
3 ripe plums, pitted & sliced
3/4 c. sugar
2 tbsp. flour
1/4 tsp white pepper
1 whole egg
1 egg yolk
3/4 c. heavy cream
1/3 c. coarse chopped walnuts

PIE CRUST: Prepare pie pastry according to your favorite recipe. Roll out and fit into a 9" pie plate. Line pastry with parchment paper and fill with pie weights. Cover edges of crust with foil. Bake at 400 degrees for 10 minutes. Remove from oven and remove weights, but keep foil on edges of crust. Return to the oven for about 8 minutes. Brush baked crust with egg wash (egg beaten with water).
Toss fruit with sugar, flour and pepper. Spoon into pie crust. Beat together whole egg and egg yolk, whisk into cream. Fold in the nuts. Pour mixture over nectarines in crust.
Bake in preheated oven at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake 35 to 40 minutes, or until pastry is golden and filling is fairly firm. Remove pie from oven and cool. Serve warm or at room temperature. Tastes best when served the day it is made.
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PLUM NECTARINE PIE
1 1/2 c. fresh plums, quartered & pitted
1 1/2 c. fresh nectarines, quartered & pitted
1/3 c. water
3/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. white pepper
1/3 c. walnuts, chopped
2 tbsp. butter

Pastry for 9 inch 2 crust pie
Combine fruit and water, bring to boiling and cook 3 to 4 minutes. Combine sugar, cornstarch, and pepper; stir into fruit mixture. Cook slowly until thick and clear, stirring constantly. Remove from heat. Stir in nuts and butter; cool. Line 9 inch pie plate with pastry. Fill with fruit mixture. Adjust top crust; flute edge. Bake in hot oven at 400 degrees for 30 to 35 minutes.