Peach Pie

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Peach Pie

 

Ingredients:

 

2 cups plus 2 tablespoons all-purpose flour

1 1/4 teaspoons Sweet 'N Low®, divided

2/3 cup margarine

4-5 tablespoons cold water

4 1/2 cups fresh, frozen or canned sliced peaches in

juice, drained and divided

1 cup plain low-fat yogurt

1/4 cup sugar

3 tablespoons quick-cooking tapioca

1/2 teaspoon ground cinnamon

1/4 ground ginger

1/8 teaspoon ground nutmeg

1 egg white, beaten

 

Directions:

 

In bowl, mix 2 cups flour and 1/4 teaspoon Sweet 'N Low.

With pastry blender, cut margarine into flour mixture.

Gradually add water; mix well.

On floured surface, roll three-quarters of dough

and line 9-inch pie plate.

Roll remaining dough into 11-inch circle;

cut into six 1/2-inch strips of equal width.

In food processor or blender, puree 1 cup peaches.

In bowl, mix remaining flour and Sweet 'N Low,

pureed peaches, yogurt, sugar, tapioca, cinnamon,

ginger and nutmeg;

set aside about 10 minutes.

Preheat oven to 425°F.

Fold remaining peaches into yogurt mixture;

spoon to piecrust.

Place pastry strips across pie;

twist and fasten edges to piecrust.

Seal; flute edges.

Brush egg white over pastry.

Bake 35-40 minutes.

 

Calories per serving: 245

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!