Glazed slices of fresh peach, plum and nectarine are fanned out decoratively atop a homemade vanilla pudding and yogurt filling in a flaky pastry crust.

California Summer Fruit Pie

3/4 cup milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 large egg yolk
1 tablespoon lemon juice
1 cup vanilla yogurt

1 (9-inch) baked pie crust
1 peach
1 plum
1 nectarine
1 tablespoon lemon juice
1/2 cup peach jam, melted

1. Combine 3/4 cup milk, 1/4 cup sugar, 2 tablespoon cornstarch, 1 egg yolk, and 1 tablespoon lemon juice in a saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and thickens. Boil gently, stirring constantly, for 1 minute. Cool to lukewarm. Whisk in 1 cup yogurt until smooth. Pour into a 9-inch baked pie shell.
2. Halve 1 peach, 1 plum, and 1 nectarine; place cut side down on a cutting board and thinly sliced, leaving the slices connected at one end, and fan. Place over the filling; then brush with 1 tablespoon lemon juice. Glaze with 1/2 cup melted peach jam. Chill.

Makes 8 servings.