Nectarine and Raspberry Pie with Phyllo Crust

• Butter-flavor cooking spray
• 1/4 cup honey
• 2 tablespoons light tub margarine
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg
• 6 medium nectarines, sliced (about 2 pounds), or 4 cups frozen unsweetened sliced peaches, thawed
• 1 1/4 cups fresh or frozen unsweetened raspberries, thawed (about 3/4 pint fresh or 12 ounces frozen)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 6 sheets frozen phyllo dough, thawed in refrigerator

1. Preheat the oven to 375F.
2. Lightly spray a 9-inch metal pie pan with cooking spray.
3. In a large bowl, stir together the honey, margarine, lemon zest, lemon juice, and nutmeg.
4. Gently stir in the nectarines and raspberries.
5. In a small bowl, stir together the sugar and cinnamon.
6. Stack the phyllo sheets on a cutting board.
7. Cut the sheets all at once into a 12-inch square, keeping the leftover strips.
8. Working quickly, place 1 sheet of phyllo in the pie pan.
9. Keep the other sheets of phyllo and the leftover strips covered with a damp cloth or damp paper towels to prevent drying.
10. Lightly spray the phyllo in the pie pan with cooking spray.
11. prinkle with 1 teaspoon sugar mixture.
12. Repeat with the remaining phyllo sheets and sugar mixture.
13. Either layer the leftover strips over the phyllo sheets or save for making a lattice crust.
14. Spoon the filling into the crust.
15. Crisscross the strips for a lattice crust, if desired.
16. Bake for 30 minutes, or until the fruit is tender and the phyllo is golden brown.
17. Phyllo (FEE-loh), available frozen in most large supermarkets and specialty groceries, is a tissue-thin pastry dough.
18. To thaw, put the frozen phyllo dough in the refrigerator for about 6 hours.
19. Thawed phyllo sheets quickly become dry and brittle, so use a damp dish towel to cover the dough you arent using.
20. Unopened thawed dough will keep in the refrigerator for about a month.
21. If refrozen, phyllo dough can become brittle and crumbly.
22. (Per Serving)
23. Calories: 166
24. Total Fat: 2.0g
25. Saturated: 0.0g
26. Trans: 0.0g
27. Polyunsaturated: 0.5g
28. Monounsaturated: 1.0g
29. Cholesterol: 0mg
30. Codium: 92mg
31. Carbohydrates: 37g
32. Fiber: 4g
33. Sugars: 21g
34. Protein: 3g
35. Dietary Exchanges
36. 1 Starch
37. 1 Fruit
38. 1/2 Carbohydrate

butter, honey, margarine, lemon zest, lemon juice, ground nutmeg, nectarines, sugar, ground cinnamon, phyllo dough

Taken from www.epicurious.com/recipes/food/views/nectarine-and-raspberry-pie-with-phyllo-crust-375595 (may not work)