Peach Custard Pie

As soon as the first peaches ripen this pie gets baked.  Two pies if possible!  When there were four people here, everyone would have a piece after dinner and then the kids usually have it for part of their breakfast the next morning out of the fridge.  It is very refreshing on a hot summer day; sweet, light, and juicy.  I made a couple this year with the gluten free crust instead.  I think I like it even better actually than with the spelt flour crust, although both are good.   

 

Peach Custard Pie

A nice light pie for a warm summer evening.  A breakfast favorite too.

1 ¼  cup spelt flour
1/8 tsp salt
¼ tsp baking powder                               
2 T maple sugar
3 ½ -4 T light olive oil                               

10-12 peaches, peeled, pitted, & sliced into ½” wedges

¼ cup honey
1 ¼ tsp cinnamon

1 ½ cups vanilla or plain soy yogurt
3/4 tsp arrowroot powder
1 T apple cider vinegar

Preheat oven to 400 degrees.  Mix together the flour, salt, baking powder & sugar.  Cut in 3 ½ T oil with a pastry cutter; flour should be fully incorporated & mixture crumbly.  If too dry, mix in ½ T more.  Press into a 9” deep pie shell.  Prepare peaches & pour into pie shell.  Mix cinnamon with honey & drizzle evenly over peaches. Bake:  400 degrees for 15 minutes.  Thoroughly whisk together the yogurt, arrowroot powder then vinegar.  Remove pie from oven & pour enough over the peaches to reach 1/4”below rim.  Set aluminum foil on oven rack (in case bubbles over), set pie on top & bake another 30-35 minutes until custard is set & tips are slightly browned.   Cool completely on cooling rack, cover & refrigerate overnight.

Options:  Replace yogurt with 1 cup soymilk & reduce arrowroot powder to ½ tsp.  Replace crumb crust with the gluten free pie crust.  For a peachier flavor reduce cinnamon to 1 tsp.  Fresh lemon juice may replace vinegar.