This summer, I have been using these platters for pies and they are working out just great. Here is my recipe: Pastry: in a food processor combine 1 cup of flour, 4 tablespoons of non-hydrogenated margarine, 1 tablespoon of cold water, and 1 tablespoon of white vinegar. Process until the whole thing makes a thumping noise and forms a ball. Press in the pan with your fingers. Sprinkle 3-4 tablespoons of ground almonds over the base, slice nectarines to cover the bottom of the crust, fill in the wholes with blueberries, sprinkle about 1/2 cup of brown sugar over the top, and dot liberally with butter. Bake at 425 degrees F for about 30 minutes or until bubbly and crust is golden. Let cool a bit and serve with a scoop of maple sugar ice cream.
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