Custard Peach Pie - pecan halves

Method

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