Vanilla Roasted Peach Pie

                                                    Vanilla Roasted Peach Pie

Crust:

1-1/4 cups graham cracker crumbs (about 9 sheets)

1 large egg white, lightly beaten

3 tablespoons sugar

2 tablespoons unsalted butter, melted

1 tablespoon canola oil

Filling:

2 teaspoons unflavored gelatin

1 cup unsweetened almond milk, divided

1-1/2 cups fat-free Greek yogurt

1/3 cup packed light brown sugar

1/8 teaspoon salt

1/2 vanilla bean

Topping:

1-1/2 pounds peeled, pitted peaches, cut into wedges

2 teaspoons lemon juice

2 tablespoons water

2 tablespoons sugar

1 teaspoon unsalted butter, cut into small pieces

Preheat oven to 350 degrees.  In a food processor, pulse crust ingredients until blended; press into a 9" pie plate to form crust.  Bake until golden (about 10 min.); set aside on a rack to cool (about 30 min.)  Leave oven on.

Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 min. Heat gently over medium heat just until gelatin dissolves.  Mix with remaining almond milk, yogurt, brown sugar, and salt.  Split vanilla bean in half lengthwise, scrape out seeds; stir into yogurt mixture, reserving pod.  Pour filling into cooled crust and cover; chill at least 2 hours.

While filling cools, increase oven temp to 425 degrees.  Arrange peaches in a medium baking dish.  Drizzle with lemon juice and water; sprinkle with sugar, add vanilla pod, and dot with butter.  Roast peaches, basting occasionally with their juices, until wedges are tender and glazed (15-20 min).; cool to room temperature.  Arrange peaches on pie; slice pie into 10 pieces, and serve.