Blueberry-peach custard pie

I apologize for posting this months after I made it, when the fruits aren't exactly in season and it more pumpkin time than peach time. I, uh, kind of had a baby, and while I was baking before and after her arrival, I've been very slow to catch up on actually blogging about things. But this dessert is very light, very crisp, and very delicious, so if you're looking for something easy to remind you of the days of summer, this is a good bet. And you could always use frozen fruit!

The only issue I had with this pie is that I devoured it. It was simple to make and was a nice change of pace from the cookies and bars I was making this summer.

Ingredients:

1 cup sugar
3/4 cup skim milk
3/4 cup (6 ounces) nonfat plain Greek-style yogurt
2 large eggs
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon almond extract
Pinch of salt
Store-bought, prepared pie crust dough (enough for one crust)
1 cup peeled, sliced peaches
1 cup blueberries

Directions:
Position a rack in lower third of the oven. Heat the oven to 400 degrees. Coat a 9-inch pie pan with cooking spray.

To make the filling, in a medium bowl combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.

On a lightly floured surface, roll a sheet of pie crust into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1-inch.

Fold the edges under and crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.

Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won't affect the final results). Bake for 25 minutes.

After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 degrees and return the pie to oven.

Bake until a knife inserted at the center of the pie comes out clean, another 20 to 25 minutes (the pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.


Source: St. Petersburg Times/Associated Press