Ingrients & Directions
2 c Mulberries, ollalieberries,
Blackberries
3/4 c Sugar
3 tb Cornstarch
1 c Water
2 1/2 c Nectarines — sliced, ripe
1 Pie crust (9 inch) —
Baked
Rinse berries and drain dry on absorbent towels. In a 1-1/2 quart pan,
combine sugar and cornstarch. Add 1 cup of the berries and the water.
Cook, stirring often, over medium-high heat until mixture comes to a full
boil, 5 to 7 minutes.
Distribute nectaries and remaining berries in an even layer in pastry;
spoon hot berry mixture over fruit. Chill until glaze is set.
Yields
8 Servings