Ingredients
- 3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided - 1 lb. firm purple plums, nectarines or peaches, sliced and pitted - 3/4 tsp. ground ginger - 1/4 tsp. ground cinnamon - 1/3 cup firmly packed dark brown sugar - 1 Tbsp. all-purpose flour - 1/4 tsp. grated lemon peel - 1 refrigerated pie crust - 1 Tbsp. granulated sugar |
Instructions
Preheat oven to 425°. Line baking sheet with parchment paper, then spray with nonstick cooking spray.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook plums, ginger and cinnamon, stirring occasionally, 3 minutes or just until tender. Stir in brown sugar, flour and lemon peel until well coated. Continue cooking 1 minute or until bubbling. Remove from heat and let cool.
Arrange pie crust on baking sheet. Fill center of pie crust with fruit mixture, leaving 2 inches around edges. Bring edges over fruit overlapping when necessary. Brush edges with remaining 1 tablespoon Spread, melted. Sprinkle with granulated sugar. Bake 20 minutes or until crust is golden and fruit is bubbling. Cool 10 minutes on wire rack. Remove and let cool completely.