CRUST
3/4 cup whole wheat pastry flour
1/4 cup soy flour
1/4 cup sesame seed
1/2 tsp salt
1/2 tsp baking powder
1/3 cup cold margarine
1/4 cup cold water
FILLING
6 oz peach nectar
1 tbsp unflavored gelatin
1/3 cup frozen orange juice concentr
1/4 tsp vanilla
1 dash almond extract
1 cup plain low fat yogurt
1 lb peaches,peeled,pitted,sliced
1 (save few pieces for garnish
A Recipe for
Peach Pie
My wife dresses to kill. She cooks the same way. |
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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This Recipe for Peach Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Peach Pie from the recipe cookbook of Recipes-to-go (Fruit)
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
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CRUST: Mix together flours,seeds,salt and baking powder.Cut in
margarine with a pastry blender until mixture resembles large coarse
crumbs. Sprinkle in water and stir with fork to make a ball.Turn out
onto a floured board and shape into a ball,then flatten slightly.Wrap
in plastic and chill for 1 hour.Roll out chilled crust to fit one 9"
pie plate.Crimp edges and prick bottom and edges of pie crust with a
fork.Bake in a preheated 450 degree oven for about 10 minutes or
until golden brown.Cool thoroughly,then chill for 1/2 hour.
FILLING: Place the nectar in a small saucepan,and sprinkle in the
gelatin. Let the gelatin soften for a few minutes,then heat the
mixture,stirring it,until the gelatin is dissolved.Stir in the orange
juice concentrate vanilla and almond extract.Chill the mixture
until it is the consistency of raw egg whites,then whip the mixture
with an egg beater or electric mixer until it is fluffy.Fold in
yogurt and whip the mixture again.Arrange half the peach slices on
the bottom of the chilled crust.Pour in two thirds of the yogurt
mixture.Arrange another layer of peaches on top of this and pour in
the rest of the yogurt mixture.Chill pie until it has set.If
desired,garnish with reserved peach slices when it has nearly
set.Makes a 9" pie.
Serves: 8
Peach Pie Recipe brought to you by Recipes To-Go