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.
Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl.
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.
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.
Place on a baking sheet.
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 .
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.
you might 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
