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Cook Time:45 minsAdditional Time:3 hrs 45 minsTotal Time:4 hrs 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:3 hrs 45 minsTotal Time:4 hrs 30 minsServings:10Yield:10 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:3 hrs 45 mins
Additional Time:
3 hrs 45 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust½cuppecan halves3/4 cup whole-wheat pastry flour (see Note)¾cupall-purpose flour1tablespoonsugar¼teaspoonsalt4tablespoonscold unsalted butter, cut into small pieces1tablespooncanola oil¼cupice water, plus more as needed1large egg yolk1 teaspoon lemon juice or distilled white vinegarFilling1cupsugar¾cuplow-fat milk3/4 cup nonfat plain Greek yogurt (6 ounces)2large eggs2tablespoonsall-purpose flour2teaspoonscornstarch1 teaspoon vanilla extract or 1/4 teaspoon almond extractPinch of salt2cupssliced peaches, fresh or frozen, peeled if desired2tablespoonschopped pecans
Cook Mode(Keep screen awake)
Ingredients
Crust
½cuppecan halves
3/4 cup whole-wheat pastry flour (see Note)
¾cupall-purpose flour
1tablespoonsugar
¼teaspoonsalt
4tablespoonscold unsalted butter, cut into small pieces
1tablespooncanola oil
¼cupice water, plus more as needed
1large egg yolk
1 teaspoon lemon juice or distilled white vinegar
Filling
1cupsugar
¾cuplow-fat milk
3/4 cup nonfat plain Greek yogurt (6 ounces)
2large eggs
2tablespoonsall-purpose flour
2teaspoonscornstarch
1 teaspoon vanilla extract or 1/4 teaspoon almond extract
Pinch of salt
2cupssliced peaches, fresh or frozen, peeled if desired
2tablespoonschopped pecans
Directions
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.
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.
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.
Originally appeared: EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)301Calories12gFat42gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
