It’s that time again for another Recipe ReDux post. The theme for this month is Pie Love, which I’m sure is something we can all get on board with.
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
Our farmers market is overflowing with peaches right now so I knew immediately what kind of pie I wanted to make for this months challenge. Besides nothing says summer like juicy ripe peaches and this Peach Pie with Quinoa Almond Crust is full of this seasons freshest fruit.
I chose to use a crunchy quinoa crust as the base in place for the classic pie crust to give it a healthier twist. A light and creamy custard serves as the filling, made using low-fat milk and nonfat Greek yogurt. The juicy, ripe peaches brings a taste of summer in every bite. This peach pie is just as delicious served warm from the oven as it is chilled.
The quinoa almond crust is adapted from the Cooking Light Magazine: April 2015 issue.
- Crust::
- 1 Cup uncooked quinoa
- ½ cup almond flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 1 large egg, beaten
- Filling:
- ½ cup sugar
- ¾ cup almond milk (low-fat milk will work too)
- 6 oz. non-fat plain Greek yogurt
- 2 large eggs
- 2 tablespoons Almond Flour
- 2 teaspoons cornstarch
- ½ teaspoon almond extract
- pinch of salt
- 2 cups fresh peaches, sliced (3 peaches)
- 2 tablespoons chopped almonds
- Preheat oven to 350°.
- Spread quinoa and almond flour evenly on a foil-lined baking sheet. Bake at 350° for 9 minutes or until lightly browned, rotating pan after 5 minutes. Cool completely on pan. Transfer mixture to the bowl of a food processor; process 1½ minutes or until almost finely ground, scraping bowl after 1 minute. Add brown sugar and ¼ teaspoon salt; pulse to combine. Add egg; pulse 3 to 4 times or until mixture begins to clump (mixture will be moist). Lightly press mixture into the bottom of a 9-inch greased pie pan (lightly coat hands with cooking spray if mixture sticks to skin). Bake at 350° for 15 minutes or until lightly browned, rotating the pan after 10 minutes. Cool completely on a wire rack.
- Turn oven up to 400 degrees.
- To prepare the filling mix sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt in a bowl, whisking till smooth.
- Arrange peaches on top of the crust and pour filling on top. Bake for 30 minutes.
- Remove Pie from the oven and sprinkle the chopped almonds over top. Cover with foil. Reduce oven temperature to 350 and bake for another 45 minutes or till filling has set.
- Allow to cool. Serve warm or refrigerate till cold
gotta love peach pie! That quinoa-almond crust sounds amazing! 🙂
I am going to try the crust again with a tomato pie
I love the idea of the quinoa and almond crust. Sounds really tasty and peaches are so summery and perfect for a summer pie.
Thanks and your right peaches are perfect right now
That quinoa almond crust sounds divine! Peaches are so good right now – love it!
I’ve been wanting to try out a quinoa crust. Love this version, especially since summer fresh peaches top my favorite fruit list 🙂
So excited to peaches to come back into season so I can make all the peach pies in the world! Yum. Love the quinoa and almond crust you used!
I love that the crust has quinoa as a main ingredient! I would have never though to try/do that. Kudos to you for creativity and taste! And you are so right, the peaches = summertime!
Thanks
Thanks! I was happy with the way it turned out and look forward to trying it out in other recipes.
Thanks. I am happy to see peaches as in season as well. So yummy!
Thanks. I have been cooking with and eating all the peaches lately.
Wow, this peach pie looks really amazing and I love the Greek yogurt in the filling! Pinning!
Thanks so much
I love how you kept this really healthy and light with the quinoa and greek yogurt. Definitely pinning this for when peaches come out at the farmers market in the next couple of weeks! Yay!
Thanks!