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, WA
PREP: 25 MIN. + CHILLING • MAKES: 8 SERVINGS
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
1. In a small saucepan, mix the 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.
PER SERVING 1 piece (calculated without whipped topping) equals 240 cal., 4 g fat (1 g sat. fat), 0 chol., 106 mg sodium, 50 g carb., 4 g fiber, 3 g pro.