Instructions: Defrost pastry and line an 8- or 9-inch shallow nonstick pie pan, gently stretching to fit, if necessary. Trim edges and discard excess pastry.

Combine remaining ingredients, except sugar substitute; mix well.

Spoon half of the fruit mixture into pie crust. Sprinkle evenly with sugar substitute, if desired. Add remaining fruit filling. Cut a sheet of foil smaller than the pie pan and use to cover the top of the pie, protecting fruit filling while exposing the crust border. (Or cover the pie pan with a slightly smaller pie pan.) Bake in a preheated 425 oven 25 to 30 minutes, until crust is browned. Remove from oven and cool.

Serve warm or chilled.

WITH YOGURT, A LA MODE: Slice a half-size wedge of pie (1/16) and serve with a scoop of frozen vanilla yogurt. (145 calories per serving)

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