Peach Custard Pie
"We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries...."
INGREDIENTS
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Crust
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1/2 cup pecan halves
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3/4 cup whole-wheat pastry flour (see Note)
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3/4 cup all-purpose flour
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1 tablespoon sugar
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1/4 teaspoon salt
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4 tablespoons cold unsalted butter, cut into small pieces
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1 tablespoon canola oil
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1/4 cup ice water, plus more as needed
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1 large egg yolk
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1 teaspoon lemon juice or distilled white vinegar
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Filling
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1 cup sugar
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3/4 cup low-fat milk
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3/4 cup nonfat plain Greek yogurt (6 ounces)
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2 large eggs
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2 tablespoons all-purpose flour
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2 teaspoons cornstarch
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1 teaspoon vanilla extract or 1/4 teaspoon almond extract
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Pinch of salt
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2 cups sliced peaches, fresh or frozen, peeled if desired
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2 tablespoons chopped pecans
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