Fresh Peach Pie
|1 1⁄2||c||Stonyfield Organic Fat Free Plain Yogurt (to yield 1/2 cup yogurt cheese*)|
|1||precooked 9-inch pie crust|
|6||to 7 cups peeled and thinly sliced peaches|
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from the yogurt overnight in the refrigerator. This should yield 1/2 cup yogurt cheese.
Spread 1/2 cup yogurt cheese on the pie crust, reserving any extra yogurt cheese for another use. Spread 4 to 5 cups of the peaches over the cheese-covered pie crust. Cook the remaining 2 cups peaches in a saucepan, stirring frequently, with the flour, sugar and water over medium heat until thickened, about 5 minutes.
Pour the cooked mixture over the fresh fruit. Chill until set (4 to 6 hours).
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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