Fresh peach pie is a real summer time treat. In the winter, use frozen peaches and add blueberries for extra color and flavor. Raspberries could be substituted for the blueberries if desired.

1- 9 inch prepared pie crust 3 cups fresh peach slices (about 6 medium peaches, peeled) 1 cup fresh or frozen blueberries or raspberries 2 eggs 1/3 cup sugar 1/3 cup Splenda or additional white sugar 1/4 cup flour 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup fat-free or light sour cream

Topping:1/2 cup flour 1/2 cup sugar 3 tablespoons butter or margarine

Preheat oven to 350 degrees. Place prepared pie crust into 9 inch pie pan. Place peach slices into pie shell. Sprinkle blueberries over the peaches.

In a small bowl, combine, eggs, sugar, Splenda, flour, vanilla, nutmeg, cinnamon, and sour cream. Beat until well mixed. Pour over peaches.

Bake for 30 minutes. While pie is baking prepare topping.

In a small bowl, combine topping ingredients. Using a pastry blender, cut butter into mixture until it resembles course corn meal. After pie has baked for 30 minutes, remove pie from oven. Sprinkle topping on top of the pie. Return pie to oven and bake for an additional 30 ? 40 minutes or until peach mixture is bubbly and topping is lightly brown. Remove from oven and cool several hours before cutting.

Serves 8

Nutritional Information per serving:

Calories: 310 Fat, gm.: 11 Protein, gm.: 4 Carbs, gm.: 49 Cholesterol, mg.: 60 Fiber, gm.: 1.1