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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Blackberries are a big crop in my area, so I've made this pretty double-fruit pie many times. I can always tell when my husband wants me to bake it because he brings home berries that he picked behind his office. Ingredients:
1/4 cup cornstarch |
1 can (12 ounces) frozen apple juice concentrate, thawed |
2 cups fresh blackberries, divided |
5 medium nectarines, peeled and coarsely chopped |
1 reduced-fat graham cracker crust (8 inches) |
reduced-fat whipped topping, optional |
Directions:
1. In a small saucepan, mix cornstarch and apple juice concentrate until smooth. Bring to a boil. Add 1/2 cup blackberries; cook and stir 2 minutes or until thickened. Remove from heat.
2. In a large bowl, toss nectarines with remaining blackberries; transfer to crust. Pour apple juice mixture over fruit (crust will be full). Refrigerate, covered, 8 hours or overnight. If desired, serve with whipped topping. Yield: 8 servings.
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