Peach Custard Pie
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.
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.
3 other carbohydrate, 2 1/2 fat