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    You are here: Home / Recipes / Pies & Tarts / peaches + cream pie

    peaches + cream pie

    Aug 7, 2013 · 1 Comment


    I've said it before, and I'll say it again: I am SO not a pie person. Pie, in my opinion, is a hassle and, while it's delicious, it's usually not worth the time investment. Seeing as I refuse to buy the disgusting hydrogenated fat-filled frozen kind of pie crust, I have to resort to making crust from scratch... every time. Don't get me wrong, I'd rather do that than buy the pre-made stuff, but.. now you understand why I only have like five pie recipes on here {and two of those actually have graham cracker crusts}. Hey, at least I'm honest!

    That being said, can someone please tell me where this pie crust recipe has been my whole life? It was super fast and easy to throw together, and it chilled as I was getting the filling ready. When the filling was ready, the crust was ready, and it was just perfect timing. This must be what everyone is talking about when they say easy as pie, right?


    This pie crust is not only fabulous, it's seriously out of this world when paired with the filling. Imagine this... buttery, flaky pie, filled with fresh peach chunks, creamy vanilla Chobani yogurt, and crunchy brown sugar and cinnamon streusel. While it almost sounds like fall flavors, this pie is chilled thoroughly before eating! So it's creamy and dreamy and cool. Summer perfection!

     

    Peaches and Cream Pie
    Adapted from Baked Explorations
    Yields: one 9" pie

    for the crust
    1 ½ cups all-purpose flour
    ½ tablespoon sugar
    ½ teaspoon salt
    ½ cup {1 stick} unsalted butter

    In a medium bowl, whisk together the flour, sugar, and salt. Using a cheese grater, grate the butter into the dry ingredients. Using a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs. Pour the dough onto a large piece of plastic wrap, pat into a circle, and wrap tightly. Chill for at least 30 minutes.

    for the filling
    2 ½ cups fresh diced and peeled peaches {around 3}
    2 eggs
    1 cup vanilla Chobani greek yogurt
    ¼ teaspoon salt
    ¼ cup packed dark brown sugar
    2 tablespoon all-purpose flour

    for the streusel
    ½ cup packed dark brown sugar
    ⅓ cup all-purpose flour
    4 tablespoon unsalted butter, cold and cut into cubes
    ½ teaspoon cinnamon

    Remove your pie dough from the fridge, sprinkle your countertop with flour, and roll it out to a large circle. Transfer to your favorite pie dish, and press down, crimping the edges. Place crust in freezer for about 15 minutes. Preheat the oven to 375F. Wash and peel your peaches, and cut into medium-sized cubes, set aside. In a medium bowl, combine the vanilla Chobani, eggs, salt, brown sugar, and all-purpose flour. In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Using a pastry cutter, blend in the butter until it resembles clumpy sand. When crust is ready, scatter the peach chunks evenly across the bottom of the pie, then pour the vanilla mixture on top. Sprinkle the streusel on top, and bake the pie in your preheated oven for 35-40 minutes, until crust is golden brown and filling is bubbly. Remove from oven and let cool completely, then refrigerate overnight. Serve chilled with a dollop of vanilla Chobani. Enjoy!

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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