Directions: Position a rack in lower third of the oven. Heat oven to 400 degrees. Coat a 9-inch pie pan with cooking spray.
To make filling, in a medium bowl, combine 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 crust in pie pan and trim so it overhangs evenly by about 1 inch. Fold edges under and crimp or flute edge with your fingers or a fork. Place pie pan on a baking sheet.
Arrange peaches in bottom of crust and top with blueberries in an even layer. Pour 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 degrees; return pie to oven. Bake until a knife inserted at center of pie comes out clean, another 20 to 25 minutes (pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm, or refrigerate until cold and serve chilled. Serves 10.
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