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Blackberry Nectarine Pie

Total Time

Prep: 25 min. + chilling

Makes

8 servings

Blackberries are a big crop in my area, so I've prepared 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
Blackberry Nectarine Pie Recipe photo by Taste of Home

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 (9 inches)
  • Reduced-fat whipped topping, optional

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.

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.

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