Double Peach Pie with Whole Wheat & Sesame Crust

Directions

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 ½ 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.