By the Associated Press

Start to finish:

3 hours (15 minutes active). Servings: 10

• 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
• 1 store-bought, refrigerated pie crust
• 1 cup blueberries
• 1 cup peeled, sliced peaches
  

Position a rack in lower third of the oven. Heat the oven to 400 F. 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.
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 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 F 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.