Nectarine and Peach Pie

Give me a spoon and let me indulge.  Excellent Pie!

Fran, kitchen tester

1          cup nectarines, peeled and sliced

3          cups peaches, peeled and sliced

1/2       cup fructose or natural sugar

1/4       teaspoon salt    

2 1/2   tablespoons unbleached flouror tapioca

1          9-inch frozen pie crust

                        CRUMBS     

5          tablespoons margarine, melted

1/2       cup unbleached flour   

1          teaspoon cinnamon    

1/2       cup     brown sugar           

Peel and slice peaches and nectarines.  In a large bowl mix gently together fruit, fructose, salt and flour.  Let blend for 5 minutes before spooning into pie shell. 

To make crumbs melt margarine in bowl.  Add flour, cinnamon and brown sugar.  Mix together until crumbly.  Cover top of pie with crumbs.  Bake at 425°F for 45 -50 minutes.  Yield:  1 9-inch pie or 8 servings

Variation on a Theme

When people taste tested this pie for me at the tasting party lots of people told me to forget the piecrust and just serve it as a crisp.  If you do this you will save yourself some fat calories (0.9).

Personal Note: This recipe is based on an old Amish recipe for peach pie.  But when I had more nectarines and peaches than I could eat I combined them for this delicious treat.

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Per serving: 191 Calories; 4g Fat (satfat 1.0g); 2g Protein; 35g Carbohydrate; 0mg Cholesterol; 147mg Sodium

From: For Health's Sake, A Cancer Survivor's Cookbook , ©1999