Vanilla-Roasted Peach Pie

Ingredients

• 1 cup vanilla almond milk unsweetened divided
• 1 tablespoon canola oil 
• 1 large egg white lightly beaten
• 2 teaspoons gelatin powder unflavored
• 1.3 cups graham cracker crumbs ( 9 sheets)
• 1.5 cups greek yogurt fat-free
• 2 teaspoons juice of lemon 
• 0.3 cup brown sugar light packed
• 1.5 pounds peaches pitted peeled cut into wedges
• 0.1 teaspoon salt 
• 2 tablespoons sugar 
• 3 tablespoons sugar 
• 1 teaspoon butter unsalted cut into small pieces
• 2 tablespoons butter unsalted melted
• 0.5  vanilla pod 
• 2 tablespoons water 

Equipment

• food processor
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust.
3. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on.
4. Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 minutes.
5. Heat gently over medium heat just until gelatin dissolves.
6. 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.
7. Pour filling into cooled crust and cover; chill at least 2 hours.
8. While filling cools, increase oven temperature to 42
9. Arrange peaches in a medium baking dish.
10. 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 minutes); cool to room temperature. Arrange peaches on pie; slice pie into 10 pieces, and serve.
11. Total time does not include 2 hours chilling time.