Bring preserves to a boil, stir in basil. Cover and remove from heat, let stand 30 minutes. Strain, pressing to measure 1/4 cup.
2
Preheat oven to 450F. Toss nectarines and lemon juice. Combine 2T sugar, cornstarch, and salt; toss with nectarines. Add preserve mixture.
3
Unroll one pie crust, fill with fruit. Unroll second pie crust and cut into 1/2 inch strips.
4
Create a lattice top with the pie crust strips. Press to adhere to edges of pie, then flute edge. Brush top with egg white and sprinkle with remaining 1T sugar.
5
Tent loosely with foil and bake 25 min. Reduce oven temp to 425F! Bake an additional 30-35 min, removing foil for last 15 min of baking. Remove from oven and cool 3 hours.
