Peach and Blueberry Pie

INGREDIENTS

INSTRUCTIONS

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

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