Best Nectarine And Berry Pie Recipes

NECTARINE AND BERRY PIE

Nectarine and Berry Pie image

Make and share this Nectarine and Berry Pie recipe from Food.com.

Provided by Charlotte J

Categories Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

Preheat oven to 425 degrees.
Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
Toss nectarines and berries with lemon juice in a large bowl.
Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
Arrange fruit on pastry, leaving 2-inch border around the edge.
Bring edges of pastry to center, overlapping as necessary.
Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.

Nutrition Facts : Calories 193, Fat 7.9, SaturatedFat 1.9, Sodium 117.6, Carbohydrate 29.4, Fiber 3.8, Sugar 11.8, Protein 2.7

NECTARINE AND BERRY PIE

Nectarine And Berry Pie image

Number Of Ingredients 9

Ingredients

Reduced-Fat Pie Pastry
5 cups sliced nectarines (about 5 medium)
1 cup raspberries or sliced strawberries
1 cup fresh or frozen blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
7 1/4 teaspoons Equal measure or 24 packets EQUAL sweetener or 1 cup EQUAL Spoonful
1 teaspoon grated lemon peel rind
1/4 teaspoon ground allspice

Steps:

1. Roll pastry on floured surface into 12-inch circle transfer to ungreased cookie sheet.2. Toss nectarines and berries with lemon juice in large bowl sprinkle fruit with combined cornstarch, EQUAL Measure, lemon rind, and allspice and toss. Arrange fruit on pastry. Bring edges of pastry to center, overlapping as necessary. Bake pie in preheated 425°F oven until pastry is golden and fruit is tender, 35 to 40 minutes. Cool on wire rack.EXCHANGES2 1/2 Carbohydrate1 FatPYRAMID SERVINGS1 1/2 Starch1 Fruit1 FatNUTRITION FACTSCalories 201 Calories from Fat 57Fat 6 g Saturated Fat 1 gCholesterol 0 mgSodium 140 mgCarbohydrate 34 g Dietary Fiber 3 g Sugars 12 gProtein 3 g

Nutrition Facts : Nutritional Facts Serves

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