CRUST
3/4 c  Whole wheat pastry flour
1/4 c  Soy flour
1/4 c  Sesame seed
1/2 ts Salt
1/2 ts Baking powder
1/3 c  Cold margarine
1/4 c  Cold water

-FILLING –
6 oz Peach nectar
1 tb Unflavored gelatin
1/3 c Frozen orange juice concentr
1/4 ts Vanilla
1 ds Almond extract
1 c Plain low fat yogurt
1 lb Peaches,peeled,pitted,sliced
(save few pieces for garnish

CRUST: Mix together flours,seeds,salt and baking powder.Cut in margarine
with a pastry blender until mixture resembles large coarse crumbs. Sprinkle
in water and stir with fork to make a ball.Turn out onto a floured board
and shape into a ball,then flatten slightly.Wrap in plastic and chill for 1
hour.Roll out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450 degree
oven for about 10 minutes or until golden brown.Cool thoroughly,then chill
for 1/2 hour.
FILLING: Place the nectar in a small saucepan,and sprinkle in the gelatin.
Let the gelatin soften for a few minutes,then heat the mixture,stirring
it,until the gelatin is dissolved.Stir in the orange juice concentrate
vanilla and almond extract.Chill the mixture until it is the consistency
of raw egg whites,then whip the mixture with an egg beater or electric
mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two thirds
of the yogurt mixture.Arrange another layer of peaches on top of this and
pour in the rest of the yogurt mixture.Chill pie until it has set.If
desired,garnish with reserved peach slices when it has nearly set.Makes a
9″ pie.