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Nectarine and Berry Pie

pastry for 9-inch pie
5 cups sliced nectarines (about 5 medium)
1 cup raspberries or sliced strawberries
1 cup fresh or frozen blueberries, partially thawed
2 tsp lemon juice
3 Tbsp cornstarch
7 and 1/4 tsp sugar (or Equal works well)
1 tsp grated lemon rind
1/4 tsp ground allspice

Roll pastry on floured surface into 12-inch circle; transfer to
ungreased cookie sheet.

Toss nectarines and berries with lemon juice in large bowl; sprinkle
fruit with combined cornstarch, sugar, lemon rind, and allspice
and toss. Arrange fruit on pastry. Bring edges of pastry to
center, overlapping as necessary. Bake pie in preheated 425-degree
oven until pastry is golden and fruit is tender, 35 to 40 minutes.
Cool on wire rack.

Makes 8 servings.

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