Recipe - Peach Pie

CRUST
Three fourths cup Whole wheat pastry flour
One fourth cup Soy flour
One fourth cup Sesame seed
One half teaspoon Salt
One half teaspoon Baking powder
1/3 cup Cold margarine
One fourth cup Cold water

FILLING
6 ounce Peach nectar
1 tablespoon Unflavored gelatin
1/3 cup Frozen orange juice concentr
One fourth teaspoon Vanilla
1 ds Almond extract
1 cup Plain low fat yogurt
1 pound Peaches,peeled,pitted, cut or sliced up
(save few pieces for garnish

CRUST: Mix together flours,seeds,salt and baking powder.Cut in margarine
with a pastry blender until mixture resembles large coarse crumbs. Sprinkle
in water and stir with fork to make a ball.Turn out onto a floured board
and shape into a ball,then flatten slightly.Wrap in plastic and chill for 1
hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450 degree
oven for about 10 minutes or until golden brown.Cool thoroughly,then chill
for One half hour.
FILLING: Place the nectar in a small saucepan,and sprinkle in the gelatin.
Let the gelatin soften for a few minutes,then heat the mixture,stirring
it,until the gelatin is dissolved.Stir in the orange juice concentrate
vanilla and almond extract.Chill the mixture until it is the consistency
of raw egg whites,then whip the mixture with an egg beater or electric
mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two thirds
of the yogurt mixture.Arrange another layer of peaches on top of this and
pour in the rest of the yogurt mixture.Chill pie until it has set.If
desired,garnish with reserved peach slices when it has nearly set.Makes a
9" pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini