Nectarine and Berry Pie

Another recipe from the "Equal" Newsletter

• Ready In: 45 mins
• Serves: 8

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.