Peach Pistachio Streusel Pie

Healthy Pieach PieLate summer-early fall peaches are still available in most areas, so we thought this recipe for a delicious healthier peach pistachio pie is perfect for your Labor Day celebrations.

A slice of traditional peach pie can set you back nearly 300 calories and generally has a lot of added sugars (filling) and saturated fat (crust), but this peach pie is from dietitian-blogger Regan Jones, RD, a master of tweaking even the most decadent recipes into culinary gems that are as delicious but also better-for-you.  She skips a second crust, nixes butter altogether and uses less added sugars than you’d find in most other pie recipes.

Regan, who now lives in Georgia, offered us her peach-pistachio pie was that she made using the last 8 peaches from the annual Chilton County harvest.

Peach Pistachio Streusel Pie


50 g shelled pistachios (about 1/2 cup or 120 g unshelled), finely choppedHealthier Peach Pie

70 g whole-wheat pastry flour (about 1/2 cup)

100 g brown sugar (about 1/2 cup)

1/2 teaspoon ground cinnamon

3 tablespoons olive or canola oil

8 medium, ripe peaches, peeled and sliced

2 tablespoons cornstarch

1 tablespoon brown sugar

1 disc Perfect Pie Crust


Preheat oven to 350°.

Stir together pistachios, flour, brown sugar and cinnamon in a small bowl. Add oil and stir with a fork until mixture forms small clumps. Set aside.
Gently mix peaches, brown sugar and cornstarch in a large bowl.

Roll unbaked pie crust into a 12-inch circle. Transfer to a 9-inch glass pie plate. Trim and crimp edge. Spoon peaches into crust and top with streusel.
Put dish on a baking sheet and bake until topping and crust are well browned, about 1 hour. Let cool before serving.


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