Donna’s Peach Raspberry Custard Pie
I love a good pie and this is a really good pie. The combination of peaches and raspberries with a custard, made with Greek yogurt, is just plain yummy.
1- 9 inch pie crust
2 tablespoon apricot jelly or jam, warmed
2 large ripe fresh or frozen peaches 1-1/2 cups fresh or frozen raspberries
1 cup fat-free vanilla Greek yogurt
2 eggs 1/4 cup sugar 1/4 cup Splenda or additional sugar 1/4 cup flour
1 teaspoon vanilla
3 tablespoons butter or margarine
1/2 cup flour 1/4 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 400 degrees. Place prepared pie crust in a 9 inch pie pan. The following instructions will help to prevent a soggy bottom crust. Place a large piece of parchment paper into pie shell. Fill with pie weights or dried beans. Bake for 10-15 minutes or until crust is just beginning to brown. Remove from oven. Remove paper and beans. Brush bottom of crust with warmed apricot jelly or jam. Cool before adding peaches.
Peel peaches and cut into thin slices. (Remove the rough red center that is close to the pit.) If using frozen peaches, slice them thinner. Arrange peach slices in the bottom of the pie pan. There should be enough slices to cover the entire bottom. Sprinkle raspberries on top of peaches.
In a small food processor, combine all filling ingredients. Mix well. Pour over peaches and raspberries. Turn oven down to 375 degrees and bake for 35 minutes or until custard is set on top.
While pie is baking, combine streusel topping ingredients in a small food processor. Mix until crumbly. Remove pie from oven after 35 minutes. Sprinkle streusel on top.
Return pie to the oven and bake for another15 – 20 minutes or until custard is set.
Cool to room temperature before cutting.
Nutritional information per serving:
Fat, gm.: 10
Protein, gm.: 7
Carbs, gm.: 43
Cholesterol, mg.: 60
Fiber, gm.: 0.9