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Peach Custard Pie

  • 45 m
  • 4 h 30 m
Jim Romanoff
“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. ”

Ingredients

    • Crust
    • ½ cup pecan halves
    • ¾ cup whole-wheat pastry flour (see Note)
    • ¾ cup all-purpose flour
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into small pieces
    • 1 tablespoon canola oil
    • ¼ cup ice water, plus more as needed
    • 1 large egg yolk
    • 1 teaspoon lemon juice or distilled white vinegar
    • Filling
    • 1 cup sugar
    • ¾ cup low-fat milk
    • ¾ cup nonfat plain Greek yogurt (6 ounces)
    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon vanilla extract or ¼ teaspoon almond extract
    • Pinch of salt
    • 2 cups sliced peaches, fresh or frozen, peeled if desired
    • 2 tablespoons chopped pecans

Directions

  • 1 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 ¼ 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.
  • 2 Position rack in lower third of oven; preheat to 400°F. Coat a 9-inch pie pan with cooking spray.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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 1½ hours. Serve warm or refrigerate until cold.
  • 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.
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