PREPARATION:

1. Preheat oven to 425°F. Prepare Pie Crust. Reserve 6 to 8 nectarine slices for garnish. Chop remaining nectarines; place on top of pie crust. Sprinkle evenly with 2 tablespoons sugar. Bake 30 minutes or until crust is browned and fruit is easily pierced with sharp knife. Let cool, uncovered, on wire rack 30 minutes or until room temperature.
2. Meanwhile, place strawberries in food processor; process until strawberries are puréed, scraping down side of bowl once or twice. Press purée through strainer, discarding seeds and pulp. Pour liquid into 1-cup measure. Add lemon juice and enough water to equal 1 cup liquid.
3. Combine remaining 6 tablespoons sugar and cornstarch in small saucepan. Gradually blend in strawberry mixture until sugar and cornstarch are dissolved. Bring to a boil over medium heat. Cook and stir 5 minutes or until mixture boils and thickens. Remove from heat; let cool 15 minutes. Spoon mixture over pie, spreading to cover nectarines. Garnish with reserved nectarine slices, if desired. Let cool completely.
4. Refrigerate at least 2 hours or up to 8 hours before serving. Cover with plastic wrap after 1 hour in refrigerator.