Fresh Peach Pie
Recipe Courtesy of Natasha Simkovich
Cambridge, Massachusetts
Ingredients
1 ½ cups Stonyfield Fat Free Plain Yogurt1 precooked 9 inch pie crust
6 to 7 cups peeled and thinly sliced peaches
2 tablespoons flour
¾ cup sugar
1/3 cup water
Directions
Drain the yogurt for 10 to 12 hours to make yogurt cheese. Spread ½ cup yogurt cheese on the pie crust, reserving any extra yogurt cheese for another use. Spread 4 to 5 cups of the peaches over the cheese-covered pie crust. Cook the remaining 2 cups peaches in a saucepan, stirring frequently, with the flour, sugar and water over medium heat until thickened, about 5 minutes.Pour the cooked mixture over the fresh fruit. Chill until set (4 to 6 hours).
