Peach and Yellow Tomato Pie

Makes one 9-inch pie, or 8 servings

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1 prepared 9-inch

pastry crust

4 cups pared, sliced

ripe peaches

2 cups sliced small

yellow tomatoes

3 tablespoons blanched

slivered almonds

2 tablespoons lemon

juice

3/4 cup sugar, or more

depending on

sweetness of

peaches

4 tablespoons potato

starch

1/2 teaspoon grated

nutmeg

1/2 teaspoon salt

1/4 teaspoon ground

cinnamon

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1. Preheat the oven to 425 degrees. Combine the peaches, tomatoes, almonds, and lemon juice in a deep work bowl.

2. In a separate work bowl, sift together the sugar, potato starch, nutmeg, salt, and cinnamon. Then fold this into the peach mixture so all pieces of fruit are thoroughly coated. Pour the mixture into the prepared pie shell and pat smooth.

3. Bake in the preheated oven for 25 minutes, then reduce the temperature to 375 degrees and continue baking 25 minutes more or until the pie is bubbling in the center. Remove and cool on a rack. Serve at room temperature or chilled.

Per serving: 292 calories, 3 grams protein, 53 grams carbohydrates, 39 grams sugar, 9 grams fat, no cholesterol, 321 milligrams sodium, 3 grams dietary fiber.EndText