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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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