We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries. Source: EatingWell Magazine, July/August 2010

Jim Romanoff
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Ingredients

Crust

Filling

Directions

  • To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

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  • Position rack in lower third of oven; preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray.

  • To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.

  • Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.

  • Arrange peaches in the crust and pour the filling on top (some peaches will float but this won't affect the final results). Bake for 30 minutes.

  • Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350 degrees . Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.

Tips

Make Ahead Tip: Prepare crust through Step 1 and refrigerate for up to 3 days. Cover and refrigerate the cooled pie for up to 1 day.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Kitchen Tip: To crimp or flute pie crust: Use a fork to crimp the edge. Or use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger.

Nutrition Facts

301 calories; 12.4 g total fat; 69 mg cholesterol; 103 mg sodium. 41.7 g carbohydrates; 6.5 g protein; Full Nutrition

Reviews (12)

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12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2016
I made it in a silicon springform pan with this crust. http://www.foodandwine.com/recipes/vanilla-bean-cheesecake-with-walnut-crust except I used coconut oil in place of butter. Then I made the filling with only 3/4 cup sugar and added only one small peach and pureed it all in the blender. After it was cooked and chilled I cut fresh peaches and layered them in two layers on the top with the walnut topping in the center. Not did it look amazing it tasted amazing too! Read More
Rating: 4 stars
05/31/2014
Fantastic! I substitued almonds for pecans in the crust and used cherries instead of peaches. A perfect creamy custard. A tad sweet for our tast so I would try and cut back the sugar to 3/4 cup next time. Definitely a keeper! Read More
Rating: 5 stars
08/10/2013
A New Favorite! This pie is perfect. We ended up using whole milk and 2% yogurt and it turned turned out great. The custard is creamy and smooth and the crust is awesome. This will definitely be in our rotation and would be gat with other fruit as well. Read More
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Rating: 4 stars
08/25/2012
We really enjoyed this Peach Custard Pie! I used a ready-pie crust (Trader Joe's brand) and omitted the pecans (both just a personal preference) and we were quite impressed by how delicious this recipe is. I used fresh peeled peaches and sliced them 1/4 inch. I wouldn't change a thing! Thank you so much for such a delicious recipe! Read More
Rating: 5 stars
03/05/2012
Perfect! I used a rolled pie dough instead of making my own. However I made the filling as instructed and it was absolutely delicious! Read More
Rating: 5 stars
10/30/2011
This pie was great. It is very rich and creamy. Reminds me of Ithaca Cake I used to eat at Cornell. Read More
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Rating: 5 stars
10/30/2011
This pie was pretty good! I used 3/4 of a cup of sugar instead of a cup and I used a prepared crust. The liquid filled two pies for me and I added a few blueberries for the second pie. I think this prep would be good with any fruit. Might try strawberries next. Amanda from Franklin NC Read More
Rating: 5 stars
10/30/2011
I used a prepared crust because I can't do crust. I just...can't. It never turns out right. Anyways I blanched and skinned the peaches other than that followed the recipe to a tee. This is not your typical custard pie less egg-y and a bit less creamy but still totally delicious. Don't leave out those pecans! I did not have extra filling as another reviewer had mentioned. Everything fit perfectly. It along with iced coffee was the hit of the bbq. Read More
Rating: 5 stars
10/30/2011
I made this pie just as directed crust and all. It came out perfect. I also blanced and peeled my peaches. They were the first peaches of the year from our local Wilson Banner Ranch. I took a piece to my grandma in the hospital who has dysphagia and is not doing well and fed her the pie minus the crust (and I picked off the pecans) and she ate the whole piece and had a heavenly smile on her face! Read More
Rating: 5 stars
10/30/2011
I didn't care for this pie at all! The custard was WAY too sweet. The flavors didn't blend well in my opinion and the texture was more grainy than creamy. I ended up tossing most of the pie in the trash because no one wanted to eat it. A waste of good peaches! Read More
Rating: 5 stars
10/30/2011
I made this pie almost once a week this summer and tried a few variations. I kept making it because it was so delicious! I sprinkled cinnamon sugar on the top when I added the pecans. The first time I made it I thought it needed more fruit so I the next time I added fresh raspberries and also increased the amount of peaches a little bit. In all I probably added 1 cup of fruit. I thought it was perfect. I also made this pie non-dairy using Earth Balance buttery sticks for the crust and for the filling I used soy yogurt and hemp milk (which is thicker than soy milk). I added a little more cornstarch. Lemon yogurt also worked well instead of plain yogurt especially when using berries along with the peaches. I did NOT peel or blanche the peaches and I would NOT do that--the fresh peaches turn out perfect. As a pie crust maker I can tell you there is no comparison to a store-bought crust--but this crust recipe was a bit more involved than most. Also-the first time I made this I served it warm for dinner and told my husband it was healthier than quiche! Read More
Rating: 5 stars
10/30/2011
Best pie ever! I have just made my second one and this time we actually shared it with friends (reluctantly). I am not very skilled at homemade crusts but I did quite well making my own graham cracker crust with 2 pkgs. finely crushed graham cracker crumbs a stick plus 1T. melted butter and 1/4 C. sugar. Mixed it and pressed into my deep dish pie pan and increased the peaches to 3 cups. I used 1T. of almond extract and topped with toasted almonds. I am drooling all over again just describing it! Thanks for the great recipe- it will be a summer favorite for years to come! Read More