Use blueberries or peaches for this unique pie!
FOR PRINTABLE VERSION CLICK HERE: Whole Wheat Peach (or Blueberry) Kuchen
Source: Simply in Season
3/4 cup whole wheat pastry flour
1/2 cup flour
2 Tbs sugar
1/4 tsp salt
1/4 tsp baking powder
1/4 cup butter
4 cups peach halves
3 Tbs sugar
1 tsp ground cinnamon
1 cup plain yogurt
1 egg (beaten)
2 Tbs sugar
1/2 tsp vanilla
1. Combine flours, sugar, salt, and baking powder in a large bowl.
2. Cut in the butter until crumbly and press into the bottom of a pie pan.
3. Arrange peach halves on top of crust, cut side down.
4. Mix together cinnamon and sugar and sprinkle on top. Bake in preheated 450F oven for 15 minutes.
5. Combine yogurt, eggs, sugar, and vanilla and pour over the peaches and bake for an additional 30 more minutes or until set.
The Verdict: This is the second pie crust sort of crumble thing from Simply in Season that I made where the crust didn’t do much, it’s like it needed liquid or something to hold it together, even with the butter in it. The middle part was good, though, and I was able to use some of the blueberries that I had frozen a couple of weeks ago.
Serving size: 1/6 of a recipe (7.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (28%) 84.97
% Daily Value
Total Fat 9.68g 15%
Saturated Fat 5.59g 28%
Cholesterol 58.04mg 19%
Sodium 159.1mg 7%
Potassium 354.92mg 10%
Total Carbohydrates 48.77g 16%
Fiber 2.63g 11%
Protein 7.01g 14%
Sarah @ Mum In Bloom
I think this sounds delicious and a great way to use peaches and blueberries – maybe both in the same pie! It seems to have alot of sugars (27g) in the nutricion info.. I think I’ll replace it with Truvia maybe. I’m definately making this but with the Pate Brise crust instead. Thanks for the inspiration as always 🙂
The Local Cook
Let me know how it turns out if you do substitute Truvia! I have used Stevia for baking in the past and it seems to work OK.
I thought this would be the perfect way to use up some peaches before I leave town tonight. You’re so right about the crust, but the filling was good! A word of advice for other peach users – halving the peaches meant for a weird kind of lumpy filling – as though it had a bad case of the mumps. I would suggest slicing the peaches instead.
So interesting about the crust–I’m glad to have the warning!
It’s a beautiful dessert, judging from the photo. I’d be happy to eat it, crust and all!
Thanks for linking to Food on Fridays!
This looks delicious! I’m going to make it right now 🙂
I will be substituting the crust for graham cracker crust only because I have some that need to be used up 🙂 I’ll be using only a small amount of sugar, if any, when I do the crust since graham crackers are sweet enough to begin with 🙂 Next time, though, I’ll try it with the crust! Any suggestions for what to add to it to make it not so dry? Maybe a splash of whey?
The Local Cook
yes, or more butter 🙂
Awesome!! 🙂 Okay! I made this recipe with graham cracker crust. The parts of the crust that were thinner, burned a little,but the crust that is covered looks great! i’m going to take a trip to my local health food store and grab some pastry flour for next time! thanks for this awesome recipe! im always looking for new ways to use the 25+lbs of various berries that are frozen in my freezer from when i went picking all summer! 🙂