Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hour
Yield
Makes 10 servings (serving size: 1 slice)

This healthy peach pie recipe features a crust of crushed graham crackers, a creamy Greek yogurt filling, and a topping of vanilla-scented fresh peach slices.

Use fat-free Greek yogurt to slim this recipe without sacrificing any creaminess of the filling. Peaches add a boost of vitamins A and C.

 

How to Make It

Step 1

Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on.

Step 2

Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 minutes. Heat gently over medium heat just until gelatin dissolves. Mix with remaining almond milk, yogurt, brown sugar, and salt. Split vanilla bean in half lengthwise, scrape out seeds; stir into yogurt mixture, reserving pod. Pour filling into cooled crust and cover; chill at least 2 hours.

Step 3

While filling cools, increase oven temperature to 425°. Arrange peaches in a medium baking dish. Drizzle with lemon juice and water; sprinkle with sugar, add vanilla pod, and dot with butter. Roast peaches, basting occasionally with their juices, until wedges are tender and glazed (15-20 minutes); cool to room temperature. Arrange peaches on pie; slice pie into 10 pieces, and serve.

Step 4

Total time does not include 2 hours chilling time.

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