Peach and Nectarine Pie

Warm Peach and Nectarine Pie à la mode - - Comfort food

When was the last time you had homemade pie?  Smelled the aroma of baking fruit and anticipated that first heavenly bite of fruitful perfection?

You can make pie at home tonight with the help of some ready-to-use pie crusts from the refrigerator or freezer section of your grocery store.  They can be costly, so try and stock up when they are on sale.  I prefer the Pillsbury brand pie crust that are rolled up - 2 per box.  They freeze perfectly and you can have a pie on the table any time you want. 

POINTS PLUS VALUE OF BOTH CRUSTS: 26 POINTS (8 servings, 3 points plus per serving)

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Finally!  The pie I've been waiting for all year - Peach season is here!

Ingredients:

• 4 large Nectarines, peeled and sliced
• 4 large Peaches, peeled and sliced
• 1 tablespoon Lemon Juice
• 1/2 cup Sugar
• 1/3 cup Flour
• 1/2 teaspoon Cinnamon
• 4 teaspoons Butter
• 2 Pillsbury Pie Crusts, or other pie crusts

Instructions:
Preheat oven to 425°. 

Put one crust in pie pan and press into sides and bottom.

Mix all ingredients except butter in large bowl.  Pour into pie pan and dot top with butter.  Put top crust on pie and tuck top pie dough crust under bottom crust.  Decorate or pinch sides of pie as desired.  Poke holes in the top crust to vent.

Bake on oven rack with pan underneath pie to catch drippings at 425° for 15 minutes then reduce oven temperature to 350° and bake an additional 35 minutes.  Cover edges of pie with aluminum foil after 30 minutes to keep from over-browning.  Cool cooked pie on wire rack.

Yield:  8 servings of pie
7 WEIGHT WATCHERS POINTS PLUS PER SERVING
(sorry - that's not including ice cream)

"An apple is an excellent thing -- until you have tried a peach"

George du Maurier (1834-1896)

©2011 Laura Delanty, Wife With A Knife - All Rights Reserved