Adapted from
Yogurt Cookbook
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Crust:
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1/4 cup
unbleached flour
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1/2 tsp
salt
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1/4 cup
fat-free milk
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3 tbsps
olive oil
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Filling:
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32 ozs
frozen sliced peaches, thawed
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1/4 cup
granulated sugar
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1 tsp
cinnamon
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2 tbsps
tapioca
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3/4 cup
granulated sugar
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1 whole
egg
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1/4 tsp
salt
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1/2 tsp
pure vanilla extract
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8 ozs
fat-free plain yogurt
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Topping:
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1/3 cup
light brown sugar, packed
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3 tbsps
margarine, softened
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1/3 cup
unbleached flour
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1 tsp
cinnamon
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.