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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe from the Equal Newsletter Ingredients:
1 pastry dough, for single-crust 9 inch pie |
5 cups sliced nectarines |
1 cup raspberries or 1 cup sliced strawberry |
1 cup fresh blueberries or 1 cup frozen blueberries, partially thawed |
2 teaspoons lemon juice |
3 tablespoons cornstarch |
24 (1 g) packets equal sugar substitute (or other equivalent sugar substitute) or 1 cup splenda granular (or other equivalent sugar substitute) |
1 teaspoon fresh lemon rind |
1/4 teaspoon ground allspice |
Directions:
1. Preheat oven to 425 degrees.
2. Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
3. Toss nectarines and berries with lemon juice in a large bowl.
4. Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
5. Arrange fruit on pastry, leaving 2-inch border around the edge.
6. Bring edges of pastry to center, overlapping as necessary.
7. Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.
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