Peachberry Cream Pie
From otterpond 13 years ago
- 90 to make
- Serves 8
Peaches, Pecans and Strawberries combine for a light fluffy "cream" pie made with Greek yogurt and sour cream. I've substituted Splenda baking products for the cane sugars so it is also diabetic friendly.
Ingredients
- 1 Pillsbury pie crusts All Ready rolled shopping list
- FILLING shopping list
- 3 cups peach-raw,fresh (edible Portion) shopping list
- 1 cup strawberries shopping list
- 2 tbsp sugar Free apricot preserve shopping list
- 1 cup Granulated Splenda shopping list
- 1/2 cup light sour cream shopping list
- 1/2 cup nonfat plain yogurt shopping list
- 3 egg yolk shopping list
- 1/4 cup All Purpose flour shopping list
- 1 tsp Organic vanilla extract shopping list
- TOPPING shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup Splenda brown sugar blend shopping list
- 1/4 cup Splenda Bakers sugar shopping list
- 3 tbsp pecans, Chopped shopping list
- 1/4 cup Smart Balance 50/50 butter Blend shopping list
How to make it
- **** PIE PASTRY ****
- I choose to use grocery store pie dough that I then rolled out and pre-baked. Those of you clever with dough will most likly make your own. You will only need enough for one pie shell.
- Line a 9-inch pie plate with pastry; trim and flute edges and pre-bake on 450 for about 10 minutes, just barely starting to brown. There is a lot of liquid in this recipe so that will help it hold up better.
- **** PIE FILLING **** See Photo
- This includes ingredients from Peaches through vanilla extract. You will notice that I have the sugars and flours repeated in the recipe.
- 1. In a large bowl, combine sliced peaches, sliced strawberries and preserves.
- 2. Transfer fruit to pre-baked pastry
- 3. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla
- 4. Pour over fruit in the pie shell
- 5. Bake at 425 degrees for 30 minutes
- **** PIE TOPPING **** See Photo
- This includes all ingredients below vanilla extract.
- 1. In a small bowl, combine the flour, sugars, pecans and cinnamon.
- 2. Cut in butter until crumbly; sprinkle over pie
- 3. Cover edges of crust to prevent overbrowning
- 4. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown
- 5. Cool on wire rack for 1 hour
- 6. Store in the refrigerator
- NUTRITION INFO LINK
- http://www.livestrong.com/recipes/georgia-sunshine-pie/#ixzz0rPI9o76v
Filling in the pre-baked shell ready for the cream mixture.
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Hot out of the oven with the crumbly topping going on.
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