This healthy peach-raspberry pie recipe combines a lightened pie crust plus the tart-sweet combination of peaches and raspberries for a winning dessert. Make this when peaches are at their most flavorful in midsummer.
Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
Equipment: 9-inch pie pan
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.
Peaches that are ripe but still firm bake up perfectly tender while still holding their shape. To peel, dip peaches in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Serving Size: 1 slice
315 calories; protein 4.7g; carbohydrates 52.2g; dietary fiber 4.1g; sugars 24.5g; fat 10.3g; saturated fat 3.7g; cholesterol 14.6mg; vitamin a iu 469.6IU; vitamin c 10mg; folate 11.6mcg; calcium 19.4mg; iron 0.5mg; magnesium 15.8mg; potassium 227.4mg; sodium 128.7mg; thiamin 0.1mg; added sugar 16g.