Nectarine And Berry Pie - cooking recipe

Ingredients

1 pastry dough, for single-crust 9 inch pie
5 cups sliced nectarines
1 cup raspberries or 1 cup sliced strawberry
1 cup fresh blueberries or 1 cup frozen blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
24 (1 g) packets Equal sugar substitute (or other equivalent sugar substitute) or 1 cup Splenda granular (or other equivalent sugar substitute)
1 teaspoon fresh lemon rind
1/4 teaspoon ground allspice

Preparation

Preheat oven to 425 degrees.
Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
Toss nectarines and berries with lemon juice in a large bowl.
Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
Arrange fruit on pastry, leaving 2-inch border around the edge.
Bring edges of pastry to center, overlapping as necessary.
Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.