Recipe - Peach And Blueberry Pie

1 One half cup Flour
Three fourths teaspoon Salt
One fourth cup Vegetable oil
3 tablespoon Skim milk
Vegetable cooking spray
1/3 cup Sugar
3 tablespoon Cornstarch
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
3 cup Peaches, peeled and cut or sliced up
1 teaspoon Lemon juice
1/8 teaspoon Almond extract
2 cup 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 heavyduty 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 1/8 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 eatlf.v096.n233

Recipe by: Cooking Light Sept/Oct '91

From: Katherine Rodman afn25136@afn.org

Date: Sat, 30 Nov 1996 12:04:27 0500