Nectarine and Berry Pie Recipe
Diabetic Friendly Recipe
Nectarine and Berry Pie is packed with succulent fruits of nectarines, raspberries, blueberries and lemon. Spiced with allspice.
Pastry for a single crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
24 packets sugar substitute (or 1-cup measurable sweetener such as Stevia)
1 teaspoon grated lemon rind
1/4 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 8 servings
Calories: 172; Total Fat: >6g; Carbohydrates: 31g; Cholesterol: 5mg; Protein: 2g; Sodium: 64mg
Exchanges: 1 fruit, 1 starch, 1 fat