Blackberry Nectarine Pie

Name: Blackberry Nectarine Pie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

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

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

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.
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.

Nutrition Facts

1 piece (calculated without whipped topping): 240 calories, 4g fat (1g saturated fat), 0 cholesterol, 106mg sodium, 50g carbohydrate (32g sugars, 4g fiber), 3g protein.

Originally published as Blackberry Nectarine Pie in Taste of Home August/September 2003