Recipe: South Beach Blueberry Peach Pie

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This is the fantastic dessert I made for our friends, and the WHOLE pie is 1400 calories.  That's less than one Browned Butter Cinnamon Roll at Whole Foods.  Trust me.  I called and asked.  That bad boy is like 2000 calories.  Or less than one Applebee's Chocolate Chip Cookie Sundae.  Don't get me wrong, the occasional indulgence at a restaurant is totally worth it, but...this is better the majority of the time.

Phase 2 Blueberry Peach Pie--Serves 8

Ingredients:

3 c fresh peaches
1 c frozen blueberries
1/3 c sugar substitute (like Splenda)

Crust: 
6 sheets Whole Wheat Phyllo Dough
0 calorie cooking spray

Topping:

1/2 c whole wheat pastry flour
1/2 c old fashioned oats
4 tbsp light margarine
5 tsp Splenda Brown Sugar Blend


It seems complex at first, but bear with me.

Spray a 9 inch pie plate.  Lay out 1 sheet of phyllo dough in the pan and spray.  Do the same with the next 4 sheets, rotating each sheet so they form a kind of circle, then you can cut the edges and fold them over to make them pretty.  Cover with parchment paper and pour a bunch of dried beans into the pie plate and bake that sucker at 350 for about 10 minutes.  Not long, just enough to get it to hold it's shape.  Remove from oven, take out the beans and paper.

Mix fruit and sugar and pour right into the pie crust.  Lay the last phyllo sheet on top, cut and shape like before, then, finally, mix the crumbly topping all together and sprinkle on top.  Bake again for about 35-40 minutes, or until nicely browned and it smells like heaven.

Enjoy!




Calories per serving:  176  Fat:  3  Protein:  3  Fiber:  3  Carbs: 26