Pastry for a single crust 9-inch pie
5 cups sliced nectarines (about five)
1 cup of raspberries or sliced strawberries
1 cup fresh or frozen blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup measurable sweetener or 24 packets
1 teaspoon grated lemon rind
¼ teaspoon ground allspice
Preheat oven to 425-degrees.
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Toss nectarines and berries with lemon juice in large bowl; sprinkle fruit with combined cornstarch, sweetener, lemon rind and allspice and toss to coat. Arrange fruit on pastry, leaving 2-inch border around the edge. Bring edges of pastry to center, overlapping as necessary.
Bake pie in preheated oven until pastry is golden and fruit is tender, 35 to 40 minutes.
Cool on a wire rack.
Recipe makes eight servings.
Nutrition information per serving:
Total Fat: 6g
Exchanges: 1 fruit, 1 starch, 1 fat