Peach Blueberry Slab Pie with Sliced Almonds

Wash & slice 1 lb. peaches into finger size chunks. Add 2 2/3 cup (380g) blueberries to bowl with peaches.

Combine in separate cup the juice of a fresh lemon, 1 Tbs vanilla extract, 1 Tbs sugar, 1 Tbs cinnamon, & 2 Tbs Argo corn starch. Also 1/4 C sugar & 1/4 C Splenda. Pour this over the fruits & toss well. Put this mix into the freezer.

Into another bowl, sift together 2/3 cup whole wheat flour and 1 cup all purpose flour with 1:2 tsp salt. Cut in 1 1/3 stick unsalted butter to the flour. The mix will be lumpy. Add ice cold water (up to 1/4 cup) 1 Tablespoon at a time until the dough can be made into a ball. Turn out onto a lightly flowered surface & shape. Cover & put into fridge for an hour or overnight.

Cut dough into 2 pieces. Roll lower section out. Lay into 13" x 18" greased pan. Pour fruit & sugar mix into bottom crust. Spread evenly. Scatter sliced almonds evenly. Roll out top crust. If you make a solid crust, cut vent holes. I made a lattice crust, since I lost part of my crust by not cooling the dough.

Follow cooking instructions to right.

Let crust rest in fridge or freezer for at least an hour before shaping. Very important! Overnight is OK. This will make shaping the dough much easier!

Cook at 350 degrees for 50 minutes. Turn oven OFF, but leave pie inside oven for another 20 minutes to continue cooking. At end of this cool down time, remove & cool on rack for additional 60-90 minutes so juices can set up. Reward in oven before serving.

Serving Size: Makes 24 servings about 2" x 3" in size

Number of Servings: 24

Recipe submitted by SparkPeople user REVCORNIE.