Low fat fresh fruit pie.

Yield: 10 servings
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  • 1 cup(s) blueberries


  1. 1. Position a rack in lower third of the oven. Preheat the oven to 400 degrees. Coat a 9-inch pie pan with non stick cooking spray.

  2. 2. In a medium bowl, combine sugar, milk, yogurt, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.

  3. 3. On a lightly floured surface, unfold into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1-inch. Fold the edges under; crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.

  4. 4. Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the milk mixture on top (the fruit will float).

  5. 5. Bake for 25 minutes. Remove pie from the oven and cover the edges with foil to help prevent overbrowning. Reduce the temperature to 350 degrees; return pie to the oven.

  6. 6. Bake until a knife inserted at the center of the pie comes out clean; another 20 to 25 minutes (the pie may puff up quite a bit but will settle during cooling) . Let cool for 1 1/2 hours. Serve warm or refrigerate and serve chilled
September 2010

This recipe is a personal recipe added by Whitney1 and has not been tested or endorsed by MyRecipes.

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