Combine flour, sugar, and salt in a large bowl. Grate frozen butter into dry ingredients.

Work butter into flour using your fingers until coarse (butter pieces should be still defined).

Cut water into pastry with a knife or pastry blender until a shaggy mass forms. Bring together with your hands and form into a disc. Cover in plastic and chill for at least 30 minutes.

Blanche and peel any nectarines, peaches, or large plums by cutting a X into one end and submersing in boiling water for 30 seconds followed immediately by cold water. Pit any cherries or smaller fruit.

Chop fruit into small pieces and add to a med-large sauce pan with lemon juice and butter.

Cook down for 20-30 minutes on med-low heat, stirring regularly. Use a spoon to squash any larger pieces of fruit against the side of the pan as they soften.

Roll out dough until ¼” thick. Drape over a 9” pie pan. Fold the edge back over to create a double layer just on the edge of the pan. Crimp the edges. Prick the base with a fork several times and return to fridge for another 10 minutes.

Preheat oven to 400Line the pastry case with parchment and baking weights or beans.

Bake for 13 minutes. Remove the paper and weights and bake for a further 6-8 minutes until the edges are starting to brown.

Whisk the egg yolks, sugar, and cornstarch for the filling together. Add about ¼ c of hot fruit mixture to eggs. Add egg mixture back into cooking fruit mixture, stirring constantly. Continue cooking and stirring filling until it thickens – it should take about a second to fill back in after you pull the spoon through.

Set filling aside to cool slightly.

Beat egg whites on medium-high in a metal bowl (preferably coppeuntil soft peaks form. Slowly add ½ c sugar 1 tbs at a time, beating well after each addition. Once all sugar is added, beat until stiff peaks form.

Reduce the oven heat to 375Fill blind baked pastry case with fruit filling, spreading to edges. Dollop meringue on top, spreading until touches the edges of the pastry, sealing the filling in. Use a clean spatula to make a few swirls in the meringue.

Bake for 14-16 minutes, until meringue is slightly toasted and browned.

Allow to cool completely before slicing.