Peaches And Cream Pie Recipe
Ingredients
| One 10-ounce package piecrust mix | ||
| 5 medium peaches, peeled and sliced, or 4 cups frozen unsweetened peach slices, thawed | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| 3/4 cup lowfat unflavored yogurt | ||
| Cinnamon | 1/2 Teaspoon | |
Directions
1. Preheat oven to 425° F.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry.
3. In large bowl, toss together peaches, sugar replacement, flour and lemon rind. Place mixture in pie shell.
4. Spread yogurt over peach mixture; sprinkle with cinnamon. Bake for 40 to 50 minutes, until pastry is golden brown and peaches are tender. Cool to room temperature before cutting.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry.
3. In large bowl, toss together peaches, sugar replacement, flour and lemon rind. Place mixture in pie shell.
4. Spread yogurt over peach mixture; sprinkle with cinnamon. Bake for 40 to 50 minutes, until pastry is golden brown and peaches are tender. Cool to room temperature before cutting.
Chef
