16 July 2008

To die for peach pie

Crust:
2 cups ground whole oats and 1/2 cup ground almonds(I use the coffee bean grinder to pulverize them into a nice powder), 1 stick of butter, softened. Use a fork or pastry blender to mix till pea sized lumps form. Press most of the mixture (you'll need the rest later) into a pie plate (Bottom and sides). Bake at 350 for 15 minutes. Cool.

Filling:
1 and 1/2 packages cream cheese (softened), 1 egg, 1 pkg vanilla sugar free pudding mix, 1/4 cup milk. Use electric mixer to whip these all together till nice and smooth. Smear into pie crust.

Peaches:
3-4 fresh peaches, sliced thin. Arrange slices in a pretty pattern of your choice on top of the cream cheese filling.

Topping:
1/4 cup whole oats, 1 tsp vanilla, sprinkle of cinnamon and nutmeg, 1/4 cup agave (nectar of the gods). Combine with the rest of the pie crust mixture till crumbly. Optional: 1-2 tbsps brown sugar (I find brown sugar to give such a nice bit of carmel flavoring to toppings that agave doesn't, so I cheat and use a smidge sometimes). Sprinkle over top of peaches. Bake in 350 oven for 25 minutes, till top is just brown. Let cool, serve straight from the fridge.

This was absolutely delish, and my non-sugar-watching friends didn't realize it was practically a health food! Best compliment ever, in my opinion. We will be making this again. The crust feels almost graham crackery, the inside is like cheese cake, and then the peaches and crumble are so yum.

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