Blueberry Peach Pie
1 double unbaked pie crust
2 cups fresh blueberries
3 cups sliced fresh peaches (about 3-5 peaches)
1 cup low-fat yogurt (peach or blueberry flavored)
1 egg, beaten
2/3 cup sugar
1/4 cup minute tapioca
1/4-1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Milk, for brushing on top pie
Preheat oven to 425 degrees.
Peel, pit and slice peaches; wash and remove stems from blueberries.
Line 9-inch pie plate with one unbaked pie crust; arrange peaches and blue berries in pie shell.
Beat together yogurt and egg; stir in sugar, tapioca, cinnamon and nutmeg; pour over fruit in pie shell. Dampen two fingers with water and run over top edge of pie crust; place second unbaked pie crust over filling. Press edges of pie crust together to seal. Trim excess crust, as needed. Flute edges, brush with milk, cut vents in top crust. Bake 15 minutes; reduce heat to 350 degrees and bake 35-45 minutes longer or until crust is baked and filling is bubbly inside. Cover edges of crust, as needed to prevent burning. Serve warm or cold. Garnish with additional thin slices of fresh peach. Pie is delicious served with ice cream or half and half.
Notes:
Wonderful harvest fruit pie! Makes one 9-inch pie, serves 8
If fresh peaches and berries are unavailable, substitute frozen fruit (partially thawed and drained); if fruit is sweetened, reduce sugar to 1/4-1/2 cup.
For nutrition information go to www.UtahDairyCouncil.com
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