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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

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Recipe Summary

total:
4 hrs 30 mins
Servings:
10

Nutrition Profile:

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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • 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

1 slice
301 calories; protein 6.5g; carbohydrates 41.7g; dietary fiber 2.1g; sugars 25.2g; fat 12.4g; saturated fat 4g; cholesterol 68.8mg; vitamin a iu 334IU; vitamin c 1.8mg; folate 42.5mcg; calcium 51.2mg; iron 1mg; magnesium 15.7mg; potassium 126.8mg; sodium 103.4mg; thiamin 0.1mg.

3 other carbohydrate, 2 1/2 fat

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