In a large mixing bowl stir together the sugar, 1 tablespoon flour, the cinnamon, and nutmeg. Add nectarines and lemon juice; gently toss until nectarines are coated.
Mix the 1 1/4 cups all-purpose flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Form dough into a ball.
On a lightly floured surface roll dough into 13-inch circle. Transfer dough to an ungreased 12-inch pizza pan or a 15x10x1-inch baking pan. Trim pastry to edge of pizza pan or to a 12-inch circle. Stir raspberries, blueberries, or blackberries into nectarine mixture. Mound fruit mixture in the center of the pastry, leaving about a 2-inch border. Fold the border up over the fruit mixture, pleating the pastry as necessary.
In a small mixing bowl stir together crushed vanilla wafers, chopped macadamia nuts or almonds, and margarine or butter. Sprinkle crumb mixture atop the fruit. Brush pastry with milk. To prevent overbrowning, cover the crumb topping with foil.
Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until the crust is golden. Cool in the pan on a wire rack. Serve warm or cool, with ice cream, if desired. Makes 8 sevings.