Summer Fruit Pie

Makes: 10 servings at 74o each. Prep: 15 minutes. Bake: at 375 degrees for 45 to 50 minutes.
Makes 10
Prep 15 m
Bake 45 - 50 m

Ingredients

Filling:

Crust:

Directions

  1. 1 of 1 Heat oven to 375 degrees . Coat a 10-inch pie dish with nonstick cooking spray.

Filling:

  1. 1 of 1 In large bowl, gently stir together the peaches, blueberries, sugar, flour, orange rind, cinnamon and vanilla extract until the fruit is evenly coated.

Crust:

  1. 1 of 3 In a medium-size bowl, stir together the flour, salt and olive oil. Add the cold water, 1 tablespoon at a time, tossing with a fork until the mixture comes together into a ball. Form the dough into a disk. Place between 2 sheets of waxed paper; with a rolling pin, roll into 11-inch round, turning the dough occasionally to get an even thickness. Remove top sheet of waxed paper. Crimp the edge of the crust all around.
  2. 2 of 3 Spoon the filling into the prepared pie dish. Invert the crust onto your hand; peel off the waxed paper. Invert crust on top of filling so crimped edge is facing up. Brush the crust evenly with the egg wash. With a sharp paring knife, cut a few slits in the crust for steam vents.
  3. 3 of 3 Bake in 375 degrees oven until the crust is browned and filling is bubbly, 45 to 50 minutes. Transfer the pie to a wire rack; let cool completely.
Nutrition Information for Summer Fruit Pie
Servings Per Recipe: 10
Per Serving: 2 g fiber, 1 g sat. fat, 5 g Fat, total, 11 mg chol., 3 g pro., 35 g carb., 187 kcal cal., 63 mg sodium