Fresh blueberry and peach/nectarine pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 423.6
  • Total Fat: 13.2 g
  • Cholesterol: 0.9 mg
  • Sodium: 47.5 mg
  • Total Carbs: 74.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Fresh blueberry and peach/nectarine pie calories by ingredient
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Number of Servings: 8


    Pie Crust
    2 c. flour
    2 T. sugar
    3 T. milk
    dash salt
    3/8 c. of vegetable oil

    3 c. fresh blueberries
    3 peaches or nectarines sliced and peeled

    1 C. sugar
    3 T. Cornstarch
    1 C. Water

    2 T. Corn syrup
    2 T. Peach or Apricot jello without water added


Prepare pie crust by combining the first five ingredients. Mix together and then press into pie pan. Bake at 350 degrees for 20-25 minutes until light brown. You may substitute a regular pie shell or a graham cracker shell.
In a sauce pan combine 1 cup of sugar, 3 Tablespoons of cornstarch, and 1 cup of water. Cook until thickened and clear. Remove from heat and add corn syrup and dried gelatin. Peach is ok, but apricot gives a better flavor.

Number of Servings: 8

Recipe submitted by SparkPeople user SGAMBELL.

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