Fresh fruit pie slices fat but not taste

Here’s a real reason to celebrate — pies don’t have to be banned from a healthy diet.

Many pies are loaded with fat and sugar. The crust usually is the biggest culprit, with up to 220 calories and 15 grams of fat per serving. The fillings can be trouble, as well. Even fruit fillings can hide more sugar than you think, and sometimes are laced with butter.

This single-crust blueberry-peach custard pie uses several techniques to produce a virtuous serving.

Several cups of fresh fruit are baked into a light custard made with skim milk and nonfat Greek-style yogurt, which adds body and a hint of tanginess that balances the sweetness of the fruit.

Blueberry-peach custard pie

1cup sugar

3/4cup skim milk

3/4cup (6 ounces) nonfat plain Greek-style yogurt

2large eggs

2tablespoons all-purpose flour

2teaspoons cornstarch

1/4teaspoon almond extract

Pinch of salt

1store-bought, refrigerated pie crust

1cup blueberries

1cup peeled, sliced peaches

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). Bake for 25 minutes.

After the pie has baked 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.

Makes 10 servings. Per serving (values rounded to the nearest whole number): 200 calories; 58 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 41 mg cholesterol; 34 g carbohydrate; 4 g protein; 1 g fiber; 163 mg sodium.