Roll out the larger piece of dough (keep second piece refrigerated) into a 13-inch round. Fit into a 9” pie plate. Refrigerate (or pop in the freezer if your fridge is too full like mine).
Preheat oven to 425 degrees with the rack in the middle of the oven. Place a lipped baking sheet lined with foil on the rack to catch any juices that might bubble over.
Combine nectarines with lemon zest and juice, vanilla and sugar. Sprinkle with the salt, corn starch, and cinnamon and stir. Gently fold in the raspberries.
Roll out the dough for the top crust into an 11-inch round.
Toss the fruit gently and spoon into refrigerated shell. Cover with the top pastry round. Press or fold edges to seal and crimp decoratively. Brush top of pie with egg whites, cut steam vents, and sprinkle crust with sugar.
Bake for 20 minutes at 425 degress. Reduce oven temperature to 325 degrees, and bake until crust is deep golden and filling is bubbly in the center, 30-50 minutes more.