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Honey Nectarine Pie
Pastry for double-crust pie
5 c Ripe fresh nectarines pitted; thinly sliced, unpeeled; or fresh peaches peeled
1/3 c Honey or 5 tb. fructose
1 pn Butter-flavored salt
5 ts Arrowroot or cornstarch
1 t Vanilla extract
1/4 t Cinnamon or pn. nutmeg - (optional)
Line an 8-inch pie pan with pastry. Stir nectarines with remaining
ingredients until well-coated. Spoon into crust. Top with remaining
pastry. Puncture top pastry several times with a fork. Bake in a
preheated 450 oven 10 minutes. Reduce heat and bake an additional
30 minutes. Cool. Serve warm or chilled.
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