A slice of traditional peach pie can set you back nearly 300 calories and generally has a lot of added sugars (filling) and saturated fat (crust), but this peach pie is from dietitian-blogger Regan Jones, RD, a master of tweaking even the most decadent recipes into culinary gems that are as delicious but also better-for-you. She skips a second crust, nixes butter altogether and uses less added sugars than you’d find in most other pie recipes.
Regan, who now lives in Georgia, offered us her peach-pistachio pie was that she made using the last 8 peaches from the annual Chilton County harvest.
Peach Pistachio Streusel Pie
70 g whole-wheat pastry flour (about 1/2 cup)
100 g brown sugar (about 1/2 cup)
1/2 teaspoon ground cinnamon
3 tablespoons olive or canola oil
8 medium, ripe peaches, peeled and sliced
2 tablespoons cornstarch
1 tablespoon brown sugar
1 disc Perfect Pie Crust
Preheat oven to 350°.
Stir together pistachios, flour, brown sugar and cinnamon in a small bowl. Add oil and stir with a fork until mixture forms small clumps. Set aside.
Gently mix peaches, brown sugar and cornstarch in a large bowl.
Roll unbaked pie crust into a 12-inch circle. Transfer to a 9-inch glass pie plate. Trim and crimp edge. Spoon peaches into crust and top with streusel.
Put dish on a baking sheet and bake until topping and crust are well browned, about 1 hour. Let cool before serving.