Whole Wheat Peach Pie

   Local and fresh, peaches are in season:  juicy, ripe and sweet and begging to be baked.This interesting recipe is adapted for Daisy Flour from the Summer Desserts in the Simply in Season cookbook sponsored by the Mennonite Central Committee to promote food choices we make to affect our lives. Look carefully at the granular nature of the crust in this pie’s photo, taken just before it went into the oven. Much like our Pat-A-Pie crust, the Daisy Flour is blended with sugar, salt, baking powder and ground nuts. Then it’s cut into butter till crumbly. No need to roll this crust, just pat it into the pie pan. Put it in the oven for 15 minutes. Already, the sweet peach juices start to mix with the dry flour mixture on the bottom of the pan. But now, you spoon a mixture of sour cream or yoghurt plus egg on top, return it to the oven.  After the pie is baked, that flour mix becomes a crust. The topping becomes a sweet sheet covering the pie.
Tailor this recipe to your tastes:  Vary the ratio of whole wheat to white flour. Use more or less sugar. Try nutmeg with or without the cinnamon.  Use walnuts or almonds or pecans. An endless variety of choices:  Greek yoghurt, farm fresh yoghurt or sour cream will give you at least three different variations of this yummy peach pie.

Whole Wheat Sweet Peach Pie

Combine in a large bowl:
¾ cup Daisy Whole Wheat Pastry Flour
½ + 3 Tablespoons Daisy White Pastry Flour
2 Tablespoons sugar
¼ teaspoons salt
¼ teaspoon baking powder
¼ cup walnuts
Cut in until crumbly. Pat mixture over bottom and sides of a pie pan or any pan that is ovenproof:
¼ cup butter

Arrange on top of the pastry:
4 cups (or more) peeled peaches, cut to suit the shape and size of your pan
Mix together and sprinkle on top. Bake in preheated oven at 400°F for 15 minutes:
3 Tablespoons sugar
1 teaspoon ground cinnamon

After 15 minutes, combine and pour over peaches:
1 cup plain yoghurt or sour cream
1 egg (beaten)
½ teaspoon vanilla
Bake 30 minutes longer or until set.