Peach Pie

Ingredients

Crust:

1 1/4 c graham cracker crumbs

1 large egg slightly beaten

3 T. Sugar

2 T. Butter

1 T. Canola oil

Filling:

2 t. Unflavored gelatin

1 c. Unsweetened almond milk

1 1/2 c. Greek yogurt

1/8 t. Salt

1/3 c. Packed light brown sugar

1/2 vanilla bean

Topping:

1 1/2 lbs peeled, pitted peaches, cut into wedges

2 t. Lemon juice

2 T water

2 T. Sugar

1 t. Unsalted butter cut into small pieces

Directions

Preheat oven to 350
In a food processor pulse all crust ingredients then press into pan
Bake until golden; set aside
Sprinkle gelatin over 1/2 cup almond milk in a small sauce pan, let stand for 3 minutes
Heat gently over medium heat until gelatin dissolves
Mix with remaining almond milk, yogurt, brown sugar and salt
Split vanilla bean and scrape out seeds
Stir into yogurt mixture, reserving pod
Pour filling into cooled crust and cover; chill at least 2 hrs
Increase oven temperature to 425
Arrange peaches in a medium baking dish
Drizzle with lemon juice and water
Sprinkle with sugar, add vanilla pod and dot with butter
Roast peaches, basting occasionally until edges are tender and glazed
Cool at room temp and arrange peaches on pie

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