Adapted from Pete Eatemall.
1 recipe vegan pie crust
(I used half shortening and half solidified coconut oil for this version)
3 whole nectarines, halved with pit removed
6 tablespoons evaporated cane juice
1 teaspoon cinamon
1/2 cup brown sugar
1/2 cup evaporated cane juice sugar
1 cup water
3 tablespoons Earth Balance butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 shot rum
Preheat oven to 375 degrees. Prepare the vegan pie crust recipe and roll out to make a rectangle large enough to cut into 6 equal squares. Mix together the 6 tablespoons of sugar and 1 teaspoon cinnamon. Place 1 tablespoon of this mixture on each square. Place one nectarine half, face down, on each square. Use a little water to dampen edges of the dough and fold up to enclose the nectarine. Then, in a small sauce pan on the stove, combine water and two sugars. Boil for 2 minutes. Remove from heat and add remaining ingredients, stirring to combine until butter is melted. Pour over dough balls and bake at 375 degrees for 20 to 30 minutes, until nectarines are tender. Cool slightly before serving.