Fresh blueberry and peach/nectarine pie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:


Number of Servings: 8

Ingredients

    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

Directions

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.

Rate This Recipe