Deliciously Light: The Ultimate 3-Point Weight Watchers Peach Pie Recipe
Prepare to fall in love with this incredible Weight Watchers 3-point Peach Pie, a recipe so satisfying you’ll never seek another! This health-conscious take on a classic dessert offers everything you crave, whether you’re searching for a vibrant, fruity treat for a summer gathering or a guilt-free indulgence to share during holidays and special occasions. Designed for simplicity, this easy peach pie recipe is accessible to everyone, even if you’re new to the art of pie making from scratch.
What makes this WW peach pie truly unique is its wonderfully simplified approach, particularly with its innovative homemade pie crust. Unlike traditional pie crusts that demand meticulous techniques and multiple ingredients, our version features only three components. The secret lies in the protein-packed, zero-point Greek yogurt, which creates a dough that is not only incredibly fluffy but also remarkably easy to roll out. While it certainly deviates from a conventional pie crust in its preparation, it remarkably achieves a similar delicate texture once baked. The result is a delightful, golden crust that perfectly complements the luscious, sweet peach filling.
And speaking of the filling, it’s just as straightforward! With a base of only six ingredients, this fruit pie filling is incredibly adaptable. You can craft a fresh peach pie bursting with seasonal flavor, or effortlessly use canned peaches for convenience. Should fresh or canned not be available, frozen peaches are also a viable option (be sure to check our variations section for tips!). So, dust off your rolling pin and gather your ingredients – you’ll undoubtedly want to experience this divine recipe. We’re confident it will become your go-to peach pie recipe, a wholesome dessert that doesn’t compromise on taste or satisfaction.
Why This Weight Watchers Peach Pie Is a Must-Try
This Weight Watchers peach pie isn’t just a recipe; it’s an invitation to enjoy dessert without the usual guilt. Here are compelling reasons why this will become your new favorite:
- Incredibly Low-Point: At a mere 3 points per slice, this peach pie is an absolute dream come true for anyone following the Weight Watchers program or simply looking for healthier dessert options. You can savor a generous slice of this yummy dessert without fretting over exceeding your daily points allowance, making healthy eating truly enjoyable.
- Irresistibly Delicious! Don’t let the low point value fool you – this peach pie is packed with incredible flavor. It boasts a wonderfully thick and rich filling, overflowing with sweet, tender peaches. A harmonious blend of warm spices, including aromatic cinnamon and a hint of nutmeg, infuses the filling with comforting notes. The small, yet crucial, addition of lemon juice provides a bright counterpoint, ensuring the pie is perfectly balanced and never overly sweet. This citrusy touch also works wonders in enhancing the natural, vibrant flavor of the peaches, making every bite a delightful experience.
- Remarkably Versatile: Finding healthy dessert options that fit into holiday menus or celebratory spreads can often be a challenge. Thankfully, this recipe is incredibly adaptable, serving as your perfect go-to dessert for any occasion. Whether you’re planning a Fourth of July barbecue, a Thanksgiving feast, or a festive Christmas dinner, this pie fits right in. But its versatility isn’t limited to holidays; it’s also a fantastic project for an ordinary day when you simply have an itch to bake something comforting and delicious.
- Effortlessly Easy to Make: Forget complicated pie crusts and elaborate fillings. This recipe is designed with simplicity in mind, making it accessible even for novice bakers. The three-ingredient Greek yogurt crust comes together in minutes, and the peach filling requires minimal prep. You’ll be amazed at how quickly you can create such a show-stopping dessert.
- Wholesome Ingredients: With a crust made from nonfat plain Greek yogurt and a filling sweetened with zero-calorie sweetener, this pie is crafted with lighter, healthier ingredients without sacrificing flavor. It’s a smart choice for those mindful of their sugar and fat intake.
Recipe Overview
Here’s a quick glance at what you can expect from this fantastic recipe:
- Serving Size: 1 slice (182g)
- Number of Servings: 8
- Time to Cook: Approximately 50-65 minutes
- WW Points Per Recipe: A delightful 3 points per slice, totaling 27 points for the entire pie. (Click here to view the recipe in the WW app. Weight Watchers login required)
Essential Ingredients for Your Weight Watchers Peach Pie
Crafting this delicious, low-point peach pie requires just a few simple ingredients for both the rich filling and the unique homemade crust. Each component plays a vital role in creating a balanced and flavorful dessert.
Peach Pie Filling Recipe
- 30 oz by weight Sliced peaches (Choose fresh peaches for peak seasonal flavor, or opt for convenient canned/drained peaches. Ensure any canned peaches are thoroughly drained to prevent a watery filling.)
- ¾ cup Zero-calorie sweetener (To keep points low, we recommend using a cup-for-cup sugar replacement, such as monk fruit powder or erythritol. These alternatives provide sweetness without the added calories or points.)
- ¼ cup Cornstarch (This acts as the primary thickening agent for the peach filling, ensuring a perfectly set and luscious consistency that isn’t runny.)
- ¾ tsp Cinnamon (A classic spice that brings warmth and a comforting aroma, perfectly complementing the sweet peaches.)
- ¼ tsp Nutmeg (Adds a subtle, earthy undertone and depth of flavor, enhancing the overall spice profile.)
- 1 tbsp Lemon juice (A crucial ingredient that brightens the flavor of the peaches, balances the sweetness, and prevents the pie from tasting overly rich.)
Homemade Pie Crust Recipe
- 1 ½ cup Self-rising flour (This convenient flour already contains leavening agents, contributing to the crust’s unique fluffy texture without needing extra baking powder or soda.)
- 1 ½ cup Nonfat plain Greek yogurt (The star ingredient of our low-point crust! Greek yogurt provides protein, moisture, and creates a wonderfully pliable and tender dough.)
- 1 tbsp Canola oil (Adds a touch of richness and helps achieve a golden, crisp texture when baked.)
Instructions for Making Homemade Weight Watchers Peach Pie (Step by Step)
Follow these detailed steps to create your perfect low-point peach pie. Precision in each stage will ensure a delicious outcome!
First, make the pie crust.
- In a medium-sized mixing bowl, combine the self-rising flour, nonfat plain Greek yogurt, and canola oil. Begin by gently mixing them with your hands. Continue to combine and knead the dough directly inside the bowl until all the ingredients are fully incorporated and a cohesive, smooth dough forms, with no dry crumbs remaining. Once the dough is ready, cover the bowl with plastic wrap and refrigerate for a minimum of 15 minutes. This brief chilling period helps the dough firm up slightly, making it easier to handle and roll.
2. Preheat your oven to 375°F (190°C). Ensure the oven is fully preheated before placing the pie inside for even baking.
3. Remove the chilled dough from the refrigerator. Divide the dough into two equal sections. Take one portion, and place it between two sheets of parchment paper. Using a rolling pin, roll the dough out evenly until it’s rather thin, aiming for a thickness of about ⅛ to ¼ inch. Remember, this Greek yogurt-based dough tends to puff up significantly during baking, so a thinner roll will yield a better crust. Ensure the rolled dough is large enough to cover the entire circumference of a standard 9-inch pie plate.
4. Carefully lift the top piece of parchment paper from the rolled dough. Then, gently flip the dough upside down directly into a greased 9-inch pie dish. The bottom parchment paper will now be facing upwards.
5. Once the dough is in the pie dish, carefully peel away the remaining parchment paper. Gently work the dough with your fingers to ensure it snugly fits the entire dish, pressing it into the edges and up the sides. If there are any excess scraps of dough around the rim, you can trim them away for a neat finish, or save them to create a decorative border later.
Par-bake the crust
6. To prevent the pie crust from becoming soggy once filled with the juicy peaches, par-baking is a crucial step. Place a fresh piece of parchment paper directly over the dough in the pie dish. Fill this parchment-lined crust with your preferred pie weights. You can use ceramic pie weights, dried beans, rice, or even granulated sugar as weights. Bake the weighted crust for ten minutes. After this initial bake, carefully remove the pie weights and the parchment paper. Return the crust to the oven and bake for an additional 5-10 minutes, or until the surface of the dough appears set and lightly golden. This creates a protective barrier against the filling’s moisture.
7. While your first dough portion is par-baking, begin preparing your delicious peach filling. In a large bowl, whisk together the zero-calorie sweetener, cornstarch, cinnamon, and nutmeg until well combined. Add the sliced peaches to the bowl. If you are using canned peaches, ensure they are thoroughly drained before adding them to prevent excess moisture. Toss the peaches gently with the dry spice mixture until they are evenly coated. Finally, pour in the lemon juice and mix again to distribute it throughout the fruit.
8. Now, prepare the second portion of dough for your top crust. You have creative freedom here! You can either roll it out and cut strips to create an elegant lattice design (a classic choice that allows some of the filling to show through and steam to escape) or simply roll out a full circular piece of dough to cover the entire top of the pie. If opting for a full top crust, remember to make a few small slits or a decorative pattern in the center with a knife. These vents are essential for allowing steam to escape during baking, preventing the crust from becoming too puffy or cracking.
Fill and Bake the Weight Watchers Peach Pie.
9. Once the par-baked bottom crust has slightly cooled, carefully pour the prepared peach filling into it, spreading it evenly. Then, gently place your chosen top crust design (whether it’s a lattice or a full cover) over the filling. For an optional touch, you can brush the top crust with a beaten egg (an “egg wash”). This will give your pie a beautiful golden-brown sheen and a slightly crisper finish when baked.
10. Place the pie in your preheated oven and bake for an initial 35 minutes. At this point, you might notice that the edges of the crust are starting to darken quickly. To prevent them from burning, carefully remove the pie from the oven and loosely cover the rim of the pie with strips of aluminum foil. Return the pie to the oven and continue baking for another 25-30 minutes, or until it is thoroughly baked through. If the entire top crust begins to brown too much before the filling is set, you may need to loosely tent the entire pie with foil for the last 10 minutes of baking. The pie is done when the filling is visibly bubbling thickly (not watery) and the top crust has achieved a beautiful golden-brown color.
11. For the absolute best results and a perfectly set filling, it is crucial to allow the pie to cool completely before attempting to slice and serve it. This process typically takes at least two hours, or even longer at room temperature. Rushing this step might result in a runny center, as the filling needs time to firm up as it cools.
Versatile Variations and Smart Substitutions
One of the best aspects of this Weight Watchers peach pie recipe is its flexibility! Feel free to experiment with these variations and substitutions to perfectly suit your taste or dietary needs:
- Peach Pie with Crumb Topping: If you’re a fan of a textured top, consider a delicious cinnamon streusel or another crumb topping instead of a full crust. To do this, simply cut the homemade pie crust recipe in half, as you’ll only need it for the bottom portion of the pie. A common crumb topping consists of flour, sugar (or sweetener), cold butter (or a butter substitute), and cinnamon, mixed until crumbly and sprinkled over the filling before baking.
- Peach Pie with Graham Cracker Crust: For an alternative base, a graham cracker crust offers a delightful change in flavor and texture. You can easily make one by crushing graham crackers and mixing them with melted butter or a butter substitute, then pressing the mixture into your pie dish and chilling or baking briefly. With a graham cracker crust, you can choose to leave the pie open-faced with just the peach filling, or you can still sprinkle a crumb topping over the peaches for added deliciousness.
- Sweetener vs. Granulated Sugar: This recipe prioritizes zero-calorie sweeteners to keep the Weight Watchers points significantly low, which is key to its appeal. However, if you prefer the taste and texture of traditional granulated sugar, you can absolutely use it as a 1:1 replacement for the zero-calorie sweetener. Be aware that using granulated sugar will increase the Weight Watchers points per slice to approximately 9 points, so plan accordingly if tracking your intake.
- Utilizing Frozen Peaches: Don’t have fresh or canned peaches on hand? Frozen peaches are a perfectly acceptable substitute! The most important step when using frozen peaches is to completely thaw them first. Once thawed, make sure to drain them thoroughly, pressing out any excess liquid. This crucial step prevents the pie filling from becoming watery and ensures a firm, luscious consistency.
- Peach Pie with Tapioca or Flour as Thickeners: While cornstarch is our preferred thickener for its smooth results, tapioca starch (or tapioca flour) and all-purpose flour are also common alternatives used in pie fillings. If you choose to substitute tapioca starch/flour or all-purpose flour for cornstarch, you will generally need to use twice the amount specified for cornstarch to achieve a similar thickening effect. For instance, if the recipe calls for ¼ cup of cornstarch, you would use ½ cup of tapioca or all-purpose flour.
Expert Tips and Tricks for Making the Best Weight Watchers Peach Pie
Achieving a perfect peach pie involves a few key techniques. These tips will help you create a show-stopping dessert every time:
- Embrace the Par-Baking: We cannot stress enough the importance of par-baking the crust. While the part of the crust that touches the filling might still feel a little soft after baking for over an hour, rest assured it won’t be underbaked if you’ve followed the par-baking step. The peach juices naturally soften the crust, which is precisely why that initial bake without the filling is so critical. Taking this right step ensures your crust is cooked through and won’t be soggy, providing a firm base for your juicy filling.
- Patience with Cooling is Key: For the best texture and a perfectly set filling, resist the urge to slice into the pie immediately after it comes out of the oven. Allow the pie to cool completely at room temperature for at least two hours, or even longer. As the pie cools, the cornstarch in the filling continues to thicken and set. If you serve it too early, the center might be runny, preventing you from enjoying that ideal slice of pie.
- Roll the Dough Thinly: This unique Greek yogurt-based crust behaves differently from traditional pastry dough. It has a tendency to puff up quite a bit during baking. Therefore, it is crucial to roll the dough out thinly—aim for about ⅛ to ¼ inch thick—to ensure a delicate rather than a bready crust. If you have extra dough scraps after trimming the edges, don’t discard them! You can re-roll them to create a decorative border around the rim of your pie, adding a lovely homemade touch, just like in our photos.
- Clever Pie Weight Alternatives: Don’t have specialized ceramic pie weights? No problem! You can easily use common pantry items as effective pie weights. Dried beans, uncooked rice, or even granulated sugar work wonderfully to keep the pie crust from shrinking or bubbling during par-baking. Regardless of what you use, always remember to place a piece of parchment paper over the dough first. This creates a barrier, preventing your weights from sticking to the crust and making them easy to remove.
- Optional Peach Peeling: While not strictly necessary, some prefer to peel their fresh peaches for a smoother filling texture. To easily peel fresh peaches, you can blanch them: score a small ‘X’ on the bottom of each peach, then dip them in boiling water for 30-60 seconds, followed immediately by an ice bath. The skins should then slip off effortlessly.
- Storage Suggestions: Leftover peach pie can be stored at room temperature for up to 2 days, loosely covered with foil or plastic wrap. For longer storage, refrigerate the pie for up to 4-5 days. You can also freeze individual slices, well-wrapped, for up to 2-3 months. Thaw in the refrigerator overnight and warm gently if desired.
- Serving Enhancements: While delicious on its own, a slice of this low-point peach pie can be elevated with a dollop of lightened-up whipped cream, a scoop of fat-free vanilla ice cream, or even a spoonful of plain nonfat Greek yogurt for an extra protein boost.
More Delightful Weight Watchers Friendly Recipes
If you loved this peach pie, be sure to explore these other fantastic low-point dessert and breakfast options:
Weight Watchers Peach Cobbler
Blueberry Peach Breakfast Casserole
Weight Watchers Friendly Apple Pie
Weight Watchers Peach Pie
Ingredients
Peach Pie Filling Recipe
- 30 oz Sliced peaches, fresh or canned/drained
- ¾ cup Zero-calorie sweetener, use a cup-for-cup sugar replacement like monk fruit powder
- ¼ cup Cornstarch
- ¾ tsp Cinnamon
- ¼ tsp Nutmeg
- 1 tbsp Lemon juice
Homemade Pie Crust Recipe
- 1 ½ cup Self-rising flour
- 1 ½ cup Nonfat plain Greek yogurt
- 1 tbsp Canola oil
Instructions
Make the Pie Crust.
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Mix the three ingredients together, gently combining them with your hands until a dough forms. Knead the dough inside the bowl until there are no longer any crumbs. Cover and refrigerate for 15 minutes.
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Preheat oven to 375°F (190°C).
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Separate the dough into two equal sections. With one portion, use a rolling pin to roll it flat between two pieces of parchment paper. You’ll want it to be rather thin, about ⅛ to ¼ inch thick, because it puffs up considerably. Ensure it’s large enough to fit across the circumference of the 9-inch pie plate.
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Lift the top parchment piece off of the dough and then flip the dough upside down into the greased 9-inch pie dish. Carefully peel away the remaining parchment paper and work the dough as needed with your fingers to fit the entire dish snugly. Trim any excess dough scraps from the edges if needed.
Par-bake the Crust
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Put a fresh piece of parchment paper down into the dough-lined pie dish and fill it with your preferred pie weights (dried beans, rice, or ceramic weights work well). Bake for ten minutes with the weights in place. Then, carefully remove the weights and parchment paper, and bake for an additional 5-10 minutes longer until the surface of the dough is set and slightly golden. This crucial step prevents the pie juices from making the bottom crust soggy!
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While the first dough portion bakes, make the peach filling. In a large bowl, first mix the zero-calorie sweetener, cornstarch, cinnamon, and nutmeg together until well combined. Add the sliced peaches to the dry ingredients and toss gently until coated. Finally, add the lemon juice and mix again. If using canned peaches, make sure to thoroughly drain them first to avoid a watery filling.
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Prepare the other portion of dough for the top crust. You can either roll it out and cut strips to create a beautiful lattice design, or roll it out as a full circular piece to cover the entire top with the dough (remember to make a slit or two for airflow if choosing a full cover).
Fill and Bake the Pie.
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After the par-baked crust has slightly cooled, fill it evenly with the prepared peach filling. Place your preferred crust design (lattice or full cover) on top of the filling. For an optional golden sheen and slightly crisper texture, brush the top crust with a beaten egg (an “egg wash”).
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Bake the pie for 35 minutes. At this point, the edges of the crust might be browning significantly. To prevent them from burning, carefully cover the rim of the pie with strips of aluminum foil. Return the pie to the oven for another 25-30 minutes, or until it is thoroughly baked and the filling is bubbly and thick (not watery). For the last 10 minutes, you might need to loosely cover the entire pie with foil if the top crust is browning too much. The top crust should be a rich golden brown when done.
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For the best results and a perfectly set filling, allow the pie to cool completely at room temperature before serving. This usually takes a minimum of two hours. If you slice it too early, the center of the filling might still be runny.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.