Peach Pie

  • on August 18, 2007
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Ingrients & Directions

3/4 c Whole wheat pastry flour
1/4 c Soy flour
1/4 c Sesame seed
1/2 ts Salt
1/2 ts Baking powder
1/3 c Cold margarine
1/4 c Cold water

6 oz Peach nectar
1 tb Unflavored gelatin
1/3 c Frozen orange juice concentr
1/4 ts Vanilla
1 ds Almond extract
1 c Plain low fat yogurt
1 lb Peaches,peeled,pitted,sliced
1 x (save few pieces for garnish

CRUST: Mix together flours,seeds,salt and baking powder.Cut in
margarine with a pastry blender until mixture resembles large coarse
crumbs. Sprinkle in water and stir with fork to make a ball.Turn out
onto a floured board and shape into a ball,then flatten slightly.Wrap
in plastic and chill for 1 hour.Roll out chilled crust to fit one 9″
pie plate.Crimp edges and prick bottom and edges of pie crust with a
fork.Bake in a preheated 450 degree oven for about 10 minutes or
until golden brown.Cool thoroughly,then chill for 1/2 hour.
FILLING: Place the nectar in a small saucepan,and sprinkle in the
gelatin. Let the gelatin soften for a few minutes,then heat the
mixture,stirring it,until the gelatin is dissolved.Stir in the orange
juice concentrate vanilla and almond extract.Chill the mixture
until it is the consistency of raw egg whites,then whip the mixture
with an egg beater or electric mixer until it is fluffy.Fold in
yogurt and whip the mixture again.Arrange half the peach slices on
the bottom of the chilled crust.Pour in two thirds of the yogurt
mixture.Arrange another layer of peaches on top of this and pour in
the rest of the yogurt mixture.Chill pie until it has set.If
desired,garnish with reserved peach slices when it has nearly
set.Makes a 9″ pie.

8 Servings

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