1 1/3 cups all-purpose flour
1/2 cup sugar + 2 tablespoons
1/4 tsp salt
1/4 baking powder
1/3 cup cold butter, cut up
1 can (29-oz) peach halves, drained
1 tsp ground cinnamon
1 cup plain low-fat yogurt
1 large egg
Preheat oven to 400 degrees.
Set out a 9-inch pie plate.
*Place the flour, the 2 tablespoons of sugar, salt and baking powder in a food processor; pulse to blend. Add the butter; pulse until the mixture resembles cornmeal. Pat mixture over the bottom and up sides of pie plate to make a crust.
Arrange peaches, cut side down, in a layer in the crust. Mix the 1/2 cup sugar with the cinnamon; sprinkle over the peaches. Bake at 400 degrees for 15 minutes.
Whisk the yogurt and egg together; pour over the peaches. Bake for another 30 minutes or until set. Allow to cool then refrigerate to chill before serving.
*If you don't use a food processor, you can do this step in a bowl and cut butter in with a pastry blender or two knives.
1/4 tsp salt
1/4 baking powder
1/3 cup cold butter, cut up
1 can (29-oz) peach halves, drained
1 tsp ground cinnamon
1 cup plain low-fat yogurt
1 large egg
Preheat oven to 400 degrees.
Set out a 9-inch pie plate.
*Place the flour, the 2 tablespoons of sugar, salt and baking powder in a food processor; pulse to blend. Add the butter; pulse until the mixture resembles cornmeal. Pat mixture over the bottom and up sides of pie plate to make a crust.
Arrange peaches, cut side down, in a layer in the crust. Mix the 1/2 cup sugar with the cinnamon; sprinkle over the peaches. Bake at 400 degrees for 15 minutes.
Whisk the yogurt and egg together; pour over the peaches. Bake for another 30 minutes or until set. Allow to cool then refrigerate to chill before serving.
*If you don't use a food processor, you can do this step in a bowl and cut butter in with a pastry blender or two knives.
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