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1
For the crust:
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2
Add pecans in a food processor, pulse until finely ground.
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3
Add whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl, stir in chopped pecans, mix well .
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4
Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
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5
Add oil and stir with a fork to blend.
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6
Mix 4 tablespoons of water, egg yolk and lemon juice (or vinegar) in a measuring cup.
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7
Make a well in the center of the flour mixture.
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8
Add enough of the wet ingredients, stirring with a fork, until the dough clumps together.
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9
(Add a little water if it seems too dry.)
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10
Turn the dough out onto a lightly floured surface and knead several times.
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11
Form into a ball, then flatten into a disk.
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12
Wrap in plastic wrap and refrigerate for at least 1 hour.
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13
Position rack in lower third of oven; preheat to 400F.
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14
Coat a 9-inch pie pan with cooking spray.
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15
For the filling and assemble pie:
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16
Mix sugar, milk, yogurt, eggs, flour, cornstarch, vanilla extract and salt in a medium bowl, whisk until smooth.
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17
Roll out the dough between sheets of parchment or wax paper into a 12-inch circle.
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18
Peel off the top sheet and invert the dough into the prepared pie pan.
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19
Peel off the remaining paper.
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20
Trim the dough so it overhangs evenly by about 1 inch.
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21
Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork.
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22
Place on a baking sheet.
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23
Arrange peaches in the crust and pour the filling on top (some peaches will float but this wont affect the final results).
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24
Bake for 30 minutes.
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25
Remove the pie from the oven and sprinkle chopped pecans over the top.
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26
Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning.
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27
Reduce oven temperature to 350.
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28
Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more.
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29
Let cool for 1 1/2 hours.
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30
Serve warm or refrigerate until cold.
