1. Preheat oven to 450F
2. Drain blueberries, puree 1/2 cup blueberries, peaches, oil and water in
blender. In a large bowl, stir together fruit puree, remaining
blueberries, tapioca and lemon juice; allow mixture to sit for 10 to 15
min. Pour mixture into pie shell of choice and add topping or crust of
choice.
3. Bake at 450F for 15 min. Reduce oven to 350F and continue baking for
35 min or until topping or crust is golden.
4. Remove pie plate from oven and place on a wire rack to cool. Serve warm
or cold.
Per serving (filling only) 1/8 pie calories 111, protein .8 gram, fat 4.3
gram, carb. 19.8 gram, sodium 7.1 mg. 3/4 fat exchange, 1 1/3 fruit
Source: The "I Can't Believe This Has No Sugar" Cookbook by Deborah E.
Buhr Shared but not tested by Elizabeth Rodier, July 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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