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Blackberry Nectarine Pie Recipe
Blackberry Nectarine Pie Recipe photo by Taste of Home

Blackberry Nectarine Pie Recipe

Publisher Photo
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 bake it because he brings home berries that he picked behind his office. —Linda Chinn, Enumclaw, Washington
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

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.

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. Yield: 8 servings.
Originally published as Blackberry Nectarine Pie in Taste of Home August/September 2003, p45

Nutritional Facts

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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