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Custard Peach Pie

 
Custard Peach Pie
165

.

Yield

10

servings

Prep

30

min

Cook

1⅓

hrs

Ready

5

hrs

Trans-fat Free, Low Sodium
 

Ingredients

For the crust:
½ cup pecan halves
¾ cup all-purpose flour
¾ cup whole-wheat pastry flour
1 tablespoon sugar
¼ teaspoon salt
4 tablespoons butter, unsalted
cold, cut into small pieces
1 tablespoon canola oil
4 tablespoons water
iced, plus more as needed
1 large egg yolks
1 teaspoon lemon juice
For the filling:
1 cup sugar
¾ cup milk, low-fat
¾ cup greek yogurt
6 ounces, prefer low-fat
2 large eggs
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 pinch salt
*
2 cups peaches
sliced, frozen or fresh, peeled if desired
3 tablespoons pecans
or walnuts, chopped

Directions

For the crust:

Add pecans in a food processor, pulse until finely ground.

Add whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl, stir in chopped pecans, mix well .

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 4 tablespoons of 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°F. Coat a 9-inch pie pan with cooking spray.

For the filling and assemble pie:

Mix sugar, milk, yogurt, eggs, flour, cornstarch, vanilla 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 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°.

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 1½ hours.

Serve warm or refrigerate until cold.

 

* not incl. in nutrient facts

Reviews

almost 6 years

This custard peach pie is very creamy, tasty and a lot lighter than the regular custard pie. Using low-fat Greek Yogurt and low-fat milk reduced the fat content significantly without losing the creaminess and richness. Peaches gave the custard delicious fruity taste and refreshed the pie. A little bit toasted pecans on top added some nuttiness. A delicious yet light custard peach pie to enjoy :)

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 31539% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 92mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 4%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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