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Des: Blackberry Nectarine Pie

Source of Recipe

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Blackberry Nectarine Pie

Taste of Home August/September 2003
Not yet rated.
Prep: 25 min. + chilling
Yield: 8 servings.

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 make it because he brings home berries that he picked behind his office. —Linda Chinn, Enumclaw, Washington *Test Kitchen Approved

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.

1 piece (calculated without whipped topping) equals 240 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 106 mg sodium, 50 g carbohydrate, 4 g fiber, 3 g protein