Nectarine and Raspberry Pie with Phyllo Crust

Preparation

1. Step 1

   Preheat the oven to 375°F. Lightly spray a 9-inch metal pie pan with cooking spray.

   Step 2

   In a large bowl, stir together the honey, margarine, lemon zest, lemon juice, and nutmeg. Gently stir in the nectarines and raspberries.

   Step 3

   In a small bowl, stir together the sugar and cinnamon.

   Step 4

   Stack the phyllo sheets on a cutting board. Cut the sheets all at once into a 12-inch square, keeping the leftover strips. Working quickly, place 1 sheet of phyllo in the pie pan. Keep the other sheets of phyllo and the leftover strips covered with a damp cloth or damp paper towels to prevent drying. Lightly spray the phyllo in the pie pan with cooking spray. prinkle with 1 teaspoon sugar mixture. Repeat with the remaining phyllo sheets and sugar mixture. Either layer the leftover strips over the phyllo sheets or save for making a lattice crust. Spoon the filling into the crust. Crisscross the strips for a lattice crust, if desired.

   Step 5

   Bake for 30 minutes, or until the fruit is tender and the phyllo is golden brown.

2. Cook’s Tip on Phyllo

   Step 6

   Phyllo (FEE-loh), available frozen in most large supermarkets and specialty groceries, is a tissue-thin pastry dough. To thaw, put the frozen phyllo dough in the refrigerator for about 6 hours. Thawed phyllo sheets quickly become dry and brittle, so use a damp dish towel to cover the dough you aren’t using. Unopened thawed dough will keep in the refrigerator for about a month. If refrozen, phyllo dough can become brittle and crumbly.

3. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 166

   Step 9

   Total Fat: 2.0g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 1.0g

   Step 14

   Cholesterol: 0mg

   Step 15

   Codium: 92mg

   Step 16

   Carbohydrates: 37g

   Step 17

   Fiber: 4g

   Step 18

   Sugars: 21g

   Step 19

   Protein: 3g

   Step 20

   Dietary Exchanges

   Step 21

   1 Starch

   Step 22

   1 Fruit

   Step 23

   1/2 Carbohydrate