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Cook Time:1 hrAdditional Time:2 hrs 30 minsTotal Time:3 hrs 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:2 hrs 30 minsTotal Time:3 hrs 30 minsServings:10Yield:10 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupswhole-wheat pastry flour (see Ingredient Note)1 ¼cupsall-purpose flour2tablespoonssugar½teaspoonsalt4tablespoonscold unsalted butter¼cupreduced-fat sour cream3tablespoonscanola oil4tablespoonsice waterFilling6cupssliced peeled peaches (6-8 medium, ripe but firm; see Tip)1cupfresh or frozen raspberries⅔cupsugar, plus 1 teaspoon for sprinkling1tablespoonlemon juice3tablespoonscornstarch1large egg white, lightly beaten, for brushing
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupswhole-wheat pastry flour (see Ingredient Note)
1 ¼cupsall-purpose flour
2tablespoonssugar
½teaspoonsalt
4tablespoonscold unsalted butter
¼cupreduced-fat sour cream
3tablespoonscanola oil
4tablespoonsice water
Filling
6cupssliced peeled peaches (6-8 medium, ripe but firm; see Tip)
1cupfresh or frozen raspberries
⅔cupsugar, plus 1 teaspoon for sprinkling
1tablespoonlemon juice
3tablespoonscornstarch
1large egg white, lightly beaten, for brushing
Directions
To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times–the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
Meanwhile, prepare filling: Combine peaches, raspberries, 2/3 cup sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.
To assemble & bake pie: Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375 degrees F.
Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours.
Tips
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.
Originally appeared: EatingWell Magazine, July/August 2012
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Nutrition Facts(per serving)315Calories10gFat52gCarbs5gProtein
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.
