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Blueberry Peach Custard Pie Recipe

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Blueberry Peach Custard Pie image


This recipe for Blueberry Peach Custard Pie, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diane Korber


1 cup sugar
3/4 cup skim or 2% milk
3/4 cup nonfat, plain Greek Yogurt
2 large eggs
1/4 tsp almond or vanilla extract
2 tbsp all purpose flour
2 tsps cornstarch
pinch of salt
1 prepared pie crust or you can make your own pie crust recipe.
1 heaping cup of fresh blueberries
1-2 cans of sliced peaches. ( enough to cover the pie crust in the dish) If you prefer you can also use fresh peaches peeled and sliced. ( not sure how many you will need).

Preheat oven to 400
Spray a 9-in. pie plate with nonstick cooking spray.
Whisk together the sugar--milk-yogurt-eggs and extract until well blended.
Whisk in the flour-cornstarch and salt until smooth and set aside.

Roll out your pie dough and place in pie dish.
Place pie dish onto a baking sheet.
Arrange Blueberries in the pie dish to cover bottom of crust.
Next top evenly with the sliced peaches
Next pour the filling on top of the mixed fruit ( the berries will float.)

Bake for about 25 min. REMOVE from oven and cover the crusts edges with foil to prevent crust from over cooking and getting too brown.
Reduce oven heat to 350 return pie to oven and Bake another 20-25 min check with knife to make sure it comes out clean.
Let cool for about 1 1/2 hours.
Serve warm or chilled by placing in the refrigerator

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1hr an 15min total with cook time
Personal Notes:
Personal Notes:
If you use 2% milk cook pie for 7-10 min longer.

Also to prevent soggy crust, brush your unbaked pie crust with an egg wash of 1 beaten egg and a Tbsp of water before adding the filling




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