Prepare pie dough and refrigerate for at least 30 minutes.
Once chilled, roll and plate pie dough in a deep dish, 9 inch pie plate, tucking edges under. Place in refrigerator.
Preheat oven to 425
Roll top crust to about 1/4 inch thick and cut circles with a glass or cutter. You can use any size that works for you. I used a 3 inch cutter. Place circles on a plate of piece of parchment and place in refrigerator while you make the filling.
Place 3T of cornstarch, 2T of granulated sugar and spices in a small bowl and set aside.
Peel nectarines and cube them by slicing 1/2 inch pieces, then cut those in half. You can boil the nectarines to get the peel off, but I like to use a hand peeler to quickly peel the skin when there are not that many to peel.
Slice plums into 1/2 inch slices and place into a large bowl with the nectarines.
Add 1/4 cup sugar and 1 teaspoon vanilla and gently mix.
Gently fold in the cornstarch mixture making sure that the fruit is evenly coated.
Turn mixture into chilled pie shell. Top with as many circles as you would like, overlapping a bit so they don’t shrink away while they bake.
Beat an egg with a little milk and brush the top crust. Sprinkle with turbinado sugar.
Bake at 425 for 20 minutes then reduce heat to 375 for the remaining 25 minutes. Bake until brown and juices bubble. Cool for at least three hours until the pie is completely room temperature.