Blueberry-Peach Pie

Makes 1 (9-inch) pie; serves 8. Recipe is by Marie Deville, of Evangeline Parish. The recipe was a state and Grand National 4-H winner, according to Beth Reames of the LSU AgCenter.

Pastry for double-crust, 9-inch pie

3 cups sliced peaches (fresh, frozen or canned)

1 cup fresh or frozen blueberries

2 tbls. lemon juice

1 cup sugar

2 tbls. cornstarch

1/4 tsp. salt

2 tbls. margarine

1. Preheat oven to 425 degrees. Combine peaches, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch and salt. Sprinkle sugar mixture over fruit and toss lightly. Let stand 15 minutes. Turn into pastry-lined pie pan, mounding in center. Dot with margarine.

2. Roll out remaining pastry dough to an 11-inch circle. Carefully place pastry on top of filling. Trim top crust and fold under edges of bottom crust. Flute edges. Bake 45 to 50 minutes or until fruit is tender and crust is golden brown. Partially cool on rack; serve warm, with ice milk, if desired.

Nutritional analysis per serving: 367 calories; 171/2 grams fat; 4.3 grams saturated fat; 9 milligrams cholesterol; 275 milligrams sodium and 49 grams carbohydrate.