Title: Nectarine Pineapple Pie "New Mcdougall Cookbook"
Categories: Dessert Pie Fruit Lowfat Diabetic
Yield: 8 Servings

CRUST
2	c	Grape-Nuts
1/3	c	Apple juice,
		Frozen concentrate thawed
1	ts	Cinnamon, ground
1	ts	Lemon peel, dried
FILLING
20	oz	Pineapple crushed (canned, in its own juice)
3	tb	Apple juice,
		Frozen concentrate thawed
1	ts	Lemon peel, dried
3	md	Nectarines; pitted and cut into 1/2 slices (or 2 large necta
1/4	ts	Cinnamon, ground

Preheat oven to 425 degrees. Crush the Grape-Nuts with a rolling pin or place in a blender and process briefly. Mix all of the crust ingredients in a bowl, then press into a nonstick 9-inch pie plate. Set aside.

Drain the pineapple, reserving the juice. Set the pineapple aside.

Combine the reserved pineapple juice, cornstarch, 2 tablespoons of the apple juice concentrate, and the lemon peel in a saucepan. Stir until well blended. Add the crushed pineapple. Cook over medium-high heat, stirring constantly, until the mixture thickens and bubbles. Continue to cook, stirring, for 1 minute.

Remove from the heat and pour into the crust. Arrange the nectarine slices, skin-side up, over the pineapple mixture.

Combine the remaining 1 tablespoon apple juice concentrate with the cinnamon and spoon over the top of the nectarines. Bake for 20 to 30 minutes, or until the nectarines are cooked but not mushy.

"The New McDougall Cookbook" by John A. McDougall, M.D. & Mary McDougall, 1993 ISBN 0-525-93610-6 typed by Dorothy Hair 7/18/94 * DeLuxe2/386 1.25 #95sa * ~-- Silver Xpress Mail System 5.03M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) ====================================================================== ==== BBS: Ned's Opus Date: 07-18-94 (07:32) Number: 236 From: FRED GOSLIN Refer#: 196 To: DON HOUSTON Recvd: NO Subj: Diabetic Recipes Conf: (6) Intercoo

From: Carl Berger Date: 05-28-96 (F) Cooking Ä

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