Blueberry & Peach Pie, reduced sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 crust, single 9" Pie crust, standard-type, frozen, ready-to-bake, unenriched 4 cup Del Monte Diced Peach Fruit Cups, no sugar added 1.5 cup Blueberries, fresh, raw per 1 cup (148g) 340 gram Stevia in the Raw 6 tsp Splenda Brown Sugar Blend 3 tbsp Challenge Butter Spreadable Lite Butter w/Olive Oil (by CHERLYHANNA) 1 serving Canola Oil Non-stick Spray (2-3 second spray) (by SCAPES) 2 tsp of Cinnamon1/2 cup cold water
spray canola spray on glass pie pan.
preheat oven to 400 degrees
Place on pie crust on bottom of pie pan.
In bowl mix all ingredients; blueberries, peaches, sugars, cinnamon, and 4 tsp of butter.
Pour into pie crust, and then sprinkle 1/2 cup of water over the ingredients.
Place pie crust on top of the pie, and crimp edges, then coat the crust with the remainder of the butter.
Then wrap edges of crust with foil, to keep from burning.
Cook pie for 30 to 35 minutes.
Let cool, then enjoy.
Serving Size: 8- 1/8 of pie serving
Number of Servings: 8
Recipe submitted by SparkPeople user GIAARNOLD.
preheat oven to 400 degrees
Place on pie crust on bottom of pie pan.
In bowl mix all ingredients; blueberries, peaches, sugars, cinnamon, and 4 tsp of butter.
Pour into pie crust, and then sprinkle 1/2 cup of water over the ingredients.
Place pie crust on top of the pie, and crimp edges, then coat the crust with the remainder of the butter.
Then wrap edges of crust with foil, to keep from burning.
Cook pie for 30 to 35 minutes.
Let cool, then enjoy.
Serving Size: 8- 1/8 of pie serving
Number of Servings: 8
Recipe submitted by SparkPeople user GIAARNOLD.
Nutritional Info Amount Per Serving
- Calories: 225.4
- Total Fat: 13.0 g
- Cholesterol: 1.9 mg
- Sodium: 243.5 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
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