Nectarine-Mulberry Pie
Source: Sunset Magazine

2 cups mulberries
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
2 1/2 cups ripe nectarines, sliced
1 graham cracker pie crust

Rinse berries and drain on paper towels. In a saucepan, combine sugar and cornstarch. Add 1 cup of the berries and the water. Cook, stirring often, over medium-high heat until mixture comes to a full boil, 5 to 7 minutes. Arrange nectarines slices and remaining berries in an even layer in pastry; spoon hot berry mixture over fruit. Chill until glaze is set.