With summery, bright fruit, this pie is a crowd- pleaser and pretty enough to be the centerpiece for a summer dinner party. The crust is tender, with a deeper flavor from the whole-wheat flour than you would get with a plain white-flour crust.

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Source: 400 Calorie Recipes

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Recipe Summary

active:
25 mins
total:
2 hrs 35 mins
Servings:
8
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Add yogurt and water, and pulse until pea-size pieces of dough begin to come together and dough just begins to pull away from sides of bowl, about 20 times. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight.

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  • Preheat oven to 425F. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Set aside.

  • Unwrap dough, and place on a large sheet of parchment paper. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. Transfer dough and parchment paper to a large baking sheet. Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. Fold dough edges in toward filling. Brush dough edges with egg white, and sprinkle with turbinado sugar. Freeze 10 minutes.

  • Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. Let cool to room temperature, about 30 minutes.

Nutrition Facts

300 calories; protein 5g 10% DV; carbohydrates 52g 17% DV; exchange other carbs 3.5; dietary fiber 6g 24% DV; sugars 21g; fat 9g 14% DV; saturated fat 5g 25% DV; sodium 130mg 5% DV; added sugar 11g.