Monday, August 1, 2011

Fresh Peaches and Blueberries Inspire Me

With a peach tree growing in my daughter's backyard, we feel the need to create a peach dish. This is a good one from Of course, fresh fruit in the summer is always inspirational. Try the delicious Apple Streusel Pie from Tastes & Treasures, page 163.

Blueberry Peach Custard Pie

1 cup sugar
¾ cup skim milk
¾ cup (6 oz) non-fat plain Greek style yogurt
2 large eggs
2 tablespoons all-purpose flour
2 teaspoon cornstarch
¼ teaspoon almond extract
Pinch of salt
1 store-bought, refrigerated pie crust
1 cup blueberries
1 cup peeled, sliced peaches

Position a rack in lower third of the oven. Heat the oven to 400 degrees. Coat a 9 inch pie pan with cooking spray.

To make the filling: In a medium bowl, combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.

On a lightly floured surface, roll a sheet of piecrust 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 he crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.

Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won’t affect the final results). Bake for 25 minutes.

After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 and return the pie to the oven.

Bake until a knife inserted at the center of the pie comes out clean, an additional 20 to 25 minutes. (The pie may puff up quite a bit but will settle during cooling.) Let cool for 1 ½ hours. Serve warm or refrigerate.

Serves 10.

Nutritional facts per serving: 200 calories, 6 g fat, 41 mg cholesterol, 34 g carbohydrates, 4 g protein 1 g fiber, 163 mg sodium