Open Face Nectarine Pie Recipe
Ingredients
| One 10-ounce package piecrust mix | ||
| Nectarines | 6 Cup (16 tbs), peeled | |
| Cornstarch | 2 Tablespoon | |
| Cloves | 1/4 Teaspoon | |
| Honey | 1/4 Cup (16 tbs) | |
| 2 tablespoons diet margarine | ||
Directions
1. Preheat oven to 400° F.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes.
3. Meanwhile, toss nectarine slices with cornstarch and cloves. Arrange nectarines in pie shell; drizzle with honey and dot with diet margarine. Bake for 30 to 40 minutes or until nectarines are tender; let stand for 10 minutes before serving.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes.
3. Meanwhile, toss nectarine slices with cornstarch and cloves. Arrange nectarines in pie shell; drizzle with honey and dot with diet margarine. Bake for 30 to 40 minutes or until nectarines are tender; let stand for 10 minutes before serving.
Chef
