This past week our family joined my husband's family for a nice vacation getaway. We had originally planned on spending the week at a beach house on Gulf Shores, but for obvious reasons those plans changed. Instead, we found a halfway point for the Texans at Lake of the Ozarks in Missouri. We weren't really sure what to expect, seeing that it was a lake versus the beach, but it did have it's own pool and a spacious 5 bedrooms and 4 full baths. Oh, and it was lake front. Well- so it turned out to be a great spot! The main problem we all had was the kitchen. It was advertised as fully furnished but would you believe the most important tool was was missing? A sharp knife! I say sharp because there were plenty of butter knifes and decent steak knives but nothing sharp enough to make a decent slice. And the kitchen was missing a nothing very important item--any decent cookware---even though there was a great new gas grill.
So needless to say we had a tough time with the food prep. Between the three families we had arranged to have 4 of the 5 main meals covered to reduce the times eaten out. Who wants to take a party of 11 with 4 kids under the age of 6 to a restaurant? Much easier to cook in instead. We had lots of great food. I had decided to fix a new recipe thanks to my latest addition of Eating Well magazine. Peach Custard Pie. Doesn't that sound wonderful?
Peach Custard Pie
Adapted from Eating Well
A homemade pie crust would be delicious but since I was in a vacation rental house with too many missing utensils, I chose to use a premade whole wheat graham cracker crust instead. Think this gave it a lighter flavor too.
3/4 cup cane sugar
3/4 cup low-fat milk (I used 1%)
3/4 cup nonfat plain Greek yogurt (6 ounces)
2 tbsp honey
2 tbsp white whole wheat flour
2 tsp cornstarch
1/4 tsp almond extract (Eating Well mentions that vanilla would work too and I would agree. Next time I'll use vanilla instead. I think I went a little heavy on almond)
Pinch of salt
2 cups sliced peaches, fresh
1/4 cup granola
Heat oven to 400 degrees. Combine sugar, milk, yogurt, eggs, flour, cornstarch, almond or vanilla extract and salt in a medium bowl and whisk until all ingredients are combined.
Place peaches in the crust and pour the filling into pie pan. Peaches will float to the top- no worries! Place pie pan on baking sheet and bake for 30 minutes.
Remove the pie from the oven and sprinkle granola over the top. Reduce oven temperature to 350°. Return the pie to the oven and bake until a knife inserted in the center comes out clean, about 45 minutes depending on your oven. Let cool for an hour and then serve. This pie is great either warm or cold!