Recipe by SHASTASPEN
"A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well."
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1 (15.25 ounce) can
apple pie filling
1 (16 ounce) can
blueberry pie filling
YUMMY! This was super easy to make and tasted great, too. I used 1 can of apple pie filling and cut up 3 white peaches to add to it; I also subbed vanilla yogurt for the sour cream, 'cuz that's what I had on hand. By only using one can of filling and some fresh fruit, this was very tasty without being too sweet. I also like how easy the crust is to make. I used a 10x10 casserole dish for this, so the topping was a thin layer. Next time I'll use a deeper dish so that the cream layer is thicker. This set up very well, but you definitely have to chill for a few hours, after it cools, before serving. The kids loved this with a little scoop of vanilla ice cream.
This recipe is EXCELLENT! I used lowfat sour cream, pre-made crust, and frozen fruit instead of canned. This resulted in a delicious and low calorie fruit pie. Thank you Kathleen!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit and Cream Pie II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 192
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