Nectarine and Berry Pie Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch single crust pie
<br>- 5 cups sliced nectarines
<br>- 1 cup raspberries or sliced strawberries
<br>- 1 cup fresh or frozen blueberries, partially thawed
<br>- 2 teaspoons lemon juice
<br>- 3 tablespoons cornstarch
<br>- 1 cup Equal® Spoonful*
<br>- 1 teaspoon grated lemon rind
<br>- 1/4 teaspoon ground allspice
<br><p></p>Directions
<br>step 1: Roll pastry on floured surface into 12-inch circle; transfer to ungreased baking sheet.
<br>step 2: Toss nectarines and berries with lemon juice in large bowl; sprinkle fruit with combined cornstarch, Equal(r), lemon peel and allspice and toss to coat. Arrange fruit over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
<br>step 3: bake pie in preheated 425 degree F oven 35 to 40 minutes or until pastry is golden and fruit is tender. Cool on wire rack.
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Ingredients
- 1 recipe pastry for a 9 inch single crust 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
- 1 cup Equal® Spoonful*
- 1 teaspoon grated lemon rind
- 1/4 teaspoon ground allspice

Directions
step 1: Roll pastry on floured surface into 12-inch circle; transfer to ungreased baking sheet.
step 2: Toss nectarines and berries with lemon juice in large bowl; sprinkle fruit with combined cornstarch, Equal(r), lemon peel and allspice and toss to coat. Arrange fruit over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
step 3: bake pie in preheated 425 degree F oven 35 to 40 minutes or until pastry is golden and fruit is tender. Cool on wire rack.

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