Peaches & Cream Pie

Adapted from

  • Crust:
  • 1/4 cup unbleached flour
  • 1/2 tsp salt
  • 1/4 cup fat-free milk
  • 3 tbsps olive oil
  • Filling:
  • 32 ozs frozen sliced peaches, thawed
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 2 tbsps tapioca
  • 3/4 cup granulated sugar
  • 1 whole egg
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 8 ozs fat-free plain yogurt
  • Topping:
  • 1/3 cup light brown sugar, packed
  • 3 tbsps margarine, softened
  • 1/3 cup unbleached flour
  • 1 tsp cinnamon
Peaches & Cream Pie
Preheat oven to 425. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Bake for 15 minutes. Reduce oven to 350. Meanwhile to prepare filling, place peaches, 1/4 cup sugar, and one teaspoon cinnamon in a bowl. Mix well and set aside. In another bowl, combine remaining sugar, tapioca, egg, salt, and vanilla extract. Mix well. Stir in yogurt. Pour mixture evenly over peaches. Mix well. Pour into baked crust. Bake for 35 minutes. Meanwhile, to prepare topping, combine brown sugar, margarine, flour, and remaining cinnamon. Sprinkle evenly over top pie. Bake ten minutes longer.
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Posted: 4/23/2015
Pies
Rated by 0 users (0.00)
WW Points* : 6.33
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 299
Calories from Fat 82 (27%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 23g 8%
Sodium 289mg 12%
Potassium 59mg 20%
Total Carbohydrate30g 10%
Dietary Fiber 2g 8%
Sugars 43g
Protein 4g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.