Friday, August 6, 2010

Blueberry-Peach Custard Pie by Christine and Chelsea

Blueberry-Peach Custard Pie

Christine brought this delicious recipe with her when she and Chelsea came to visit us recently at the lake.  She clipped it from one of the Denver newspapers in anticipation of their Finger Lakes trip.  She knows how good our peaches and blueberries are. :)

It is a very light, refreshing pie recipe.  The almond extract is very pleasant in combination with the blueberries and peaches.  

Thanks for making it for us, Christine and Chelsea!


Blueberry-Peach Custard Pie

Start to finish:  3 hours (15 minutes active).
Servings:  10

Ingredients
1 cup sugar
3/4 cup skim milk
3/4 cup (6 ounces) nonfat plain Greek-style yogurt
2 large eggs
2 T. flour
2 t. cornstarch
1/4 t. almond extract
pinch of salt
1 store-bought refrigerated pie crust
1 cup blueberries
1 cup peeled, sliced peaches

Directions

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

Peel the peaches.  (This is Chelsea at work.)

Until you have a cup.  We froze the rest in a single layer for other uses.

Our fruit has been excellent this year.  Perhaps due to mild Winter and early warm Spring.

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 pie crust into a 12-inch circle.  Place the crust in the pie pan and trim so it overhang evenly by about 1 inch.  (We didn't do this, but it turned out just fine.)

Fold the edges under and crimp or flute the edge with your finger or a fork.
 
Arrange peaches in the bottom of the crust and top with the blueberries in an even layer.  Place the pie pan on a baking sheet.

Pour the filling on top (the fruit will float but this won't affect the final result).  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 degrees and return the pie to oven. 

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 1.5 hours.  Serve warm or refrigerate until cold and serve chilled.

Per serving:  200 calories; 58 calories from fat; 6 g fat; 34 g carbs, 4 g protein; 1 g fiber; 163 sodium


You do have to turn on the oven to make this recipe but it is worth it!  It can be made ahead which is nice for entertaining. Tom said he preferred it cold, so we might serve it that way next time we have guests.

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