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Pies & Pastries

Lighter Peach Pie
You can substitute 1 1/2 lb. of frozen sliced peaches for the fresh peaches.
1 (7-oz.) box Taste of Inspirations Almond & Hazelnut Mini Biscotti
6 Tbsp. water
2 Tbsp. unsalted butter, melted
1/2 cup granulated sugar
3 Tbsp. cornstarch
2 lb. peaches, peeled, pitted and sliced into 1/2"-thick wedges
1/2 cup raspberries, plus a few for garnish
2 tsp. lemon juice
1/2 cup heavy cream
3/4 cup fat-free vanilla Greek yogurt
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Lighter Peach Pie

Lighter Peach Pie

Lighter Peach Pie
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Process all but one biscotti in a food processor until finely ground, about 30 seconds; set remaining whole biscotti aside for garnish. Add 2 tablespoons water and the melted butter to food processor and pulse until mixture resembles wet sand, about 5 times. Firmly press crumbs into bottom and up sides of a 9" pie dish.
2. Combine sugar, cornstarch, and remaining 4 tablespoons water in a medium saucepan and whisk until smooth. Reserve three or four peach slices for garnishing pie and stir remaining slices into saucepan.
3. Cook peaches over medium-low heat, stirring occasionally, until mixture is thickened and clear, 7 to 10 minutes. Remove from heat and gently fold in raspberries and lemon juice. Pour peach mixture into crust and chill for at least 2 hours and up to one day.
4. Beat heavy cream in a medium bowl with a whisk or electric mixer until stiff peaks form; gently fold in yogurt and pile onto center of pie. Break reserved biscotti into coarse crumbs and sprinkle over top. Garnish with reserved peaches and raspberries before serving.
Source: Hannaford fresh Magazine, July - August 2018