Peach and blueberry pie

Yield: 10 Servings

Measure Ingredient
1½ cup Flour
¾ teaspoon Salt
¼ cup Vegetable oil
3 tablespoons Skim milk
Vegetable cooking spray
⅓ cup Sugar
3 tablespoons Cornstarch
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
3 cups Peaches, peeled and sliced
1 teaspoon Lemon juice
⅛ teaspoon Almond extract
2 cups Blueberries

Combine flour and salt in a bowl; add oil and milk, tossing with a fork until mixture resembles coarse meal. Gently press dough into a 4 inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill 15 minutes. Roll dough, still covered, to a 12 inch circle. Remove plastic wrap; fit dough into a 9 inch pieplate coated with cooking spray.

Trim edges; reserve remaining dough. Gently press a fork around edge of pieplate, sealing dough to edges of pieplate. Prick bottom and sides of dough with a fork; set aside. Roll reserved dough scraps to ⅛ inch thickness; cut into decorative shapes as desired, and set aside. Combine sugar and next 3 ingredients in a bowl; stir well and set aside. Cut peach slices in half. Combine peaches, lemon juice, almond extract, and 3 tablespoons sugar mixture in a large bowl; toss gently. Combine blueberries and remaining sugar mixture in a bowl; toss gently. Arrange blueberry mixture in pie shell; top with peach mixture. Arrange decorative dough shapes on top of peaches. Bake at 425 degrees for 40 minutes or until bubbly. Cool on a wire rack.

Nutrition (per serving): 197 calories Saturated fat 1 g Total Fat 6 g (27% of calories) Protein 3 g (5% of calories) Carbohydrates 33 g (67% of calories) Cholesterol 0 mg Sodium 181 mg Fiber 1 g Iron 0 mg Vitamin A 311 IU Vitamin C 7 mg Alcohol 0 g

Posted to Digest eat-lf.v096.n233 Recipe by: Cooking Light Sept/Oct '91 From: Katherine Rodman <afn25136@...> Date: Sat, 30 Nov 1996 12:04:27 -0500

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