Double Berry Peach Pie with Lemon Cream - Clean Eating Magazine

Double Berry Peach Pie with Lemon Cream

Beneath a creamy swirl of lemony topping is a strikingly vibrant, sweet and tart, jam-like fruit filling. The wholesome blackberries, raspberries and peaches combined with thick calcium- and protein-rich yogurt actually make a slice of this CE pie as reasonable a breakfast choice as a clean granola parfait. Its lovely lightness, though, earns it a nomination as the perfect ending to a summertime dinner.
Author:
Publish date:
Double Berry Peach Pie with Lemon Cream

Double Berry Peach Pie with Lemon Cream

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 4 peaches (about 1 lb), pitted and cut into large chunks (or 1 lb frozen sliced peaches)
  • 1 cup raspberries, divided
  • 1 cup blackberries, divided
  • 2 tbsp Sucanat
  • 1 tbsp fresh lemon juice
  • 3 tbsp arrowroot
  • 1 pre-baked whole-grain pie crust
  • 1 tsp lemon zest
  • 1 cup plain Greek yogurt

Preparation

  1. In a medium saucepan on medium-high, combine peaches, 1/2 cup raspberries, 1/2 cup blackberries, 1/3 cup water, Sucanat and lemon juice. Bring liquid to a boil and cover pan. Reduce heat to medium-low and simmer fruit for 15 minutes, until peaches are very tender and berries have broken apart into the liquid.
  2. Meanwhile, in a small mixing bowl, whisk together arrowroot and 1⁄3 cup water. Whisk well to eliminate any lumps. Once fruit has simmered for 15 minutes, pour arrowroot mixture into pan and stir to combine. Increase heat to high and bring liquid to a boil. Let boil for 2 minutes, until liquid thickens.
  3. Transfer fruit-arrowroot mixture to a large glass bowl and let cool slightly, about 15 minutes. Gently stir in remaining 1/2 cup raspberries and 1/2 cup blackberries. Pour mixture into baked pie crust. Cover tightly with plastic wrap and refrigerate until cold and firmly set, a minimum of 2 hours, or overnight.
  4. In a small bowl, combine lemon zest and yogurt. Drop mixture by heaping spoonfuls all over surface of pie. Spread across, leaving about a 1-inch border, exposing fruit filling below.

Nutrition Information

  • Serving Size: 1/8 of pie
  • Calories: 199
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 26 mg
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 80 mg
  • Sugar Content: 11 g