Peach And Blueberry Pie

Though church discipline is a very difficult area of doctrine and one hard to practice, it nevertheless rests upon the divine authority of Scripture and is vital to the purity, power, progress, and purpose of the church. The responsibility and necessity for discipline is not an option for the church if it obeys the Word of God, but a church must be equally concerned that Scripture is carefully followed in the practice of church discipline.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Cooking lig, Pies & past	10	Servings

INGREDIENTS

1 1/2	c	Flour
3/4	t	Salt
1/4	c	Vegetable oil
3	T	Skim milk
		Vegetable cooking spray
1/3	c	Sugar
3	T	Cornstarch
1/4	t	Ground cinnamon
1/4	t	Ground nutmeg
3	c	Peaches, peeled and sliced
1	t	Lemon juice
1/8	t	Almond extract
2	c	Blueberries

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

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 191 Calories From Fat: 53 Total Fat: 6g Cholesterol: <1mg Sodium: 177.3mg Potassium: 147.7mg Carbohydrates: 32.6g Fiber: 2g Sugar: 14.1g Protein: 2.8g