Vanilla-Roasted Peach Pie

• CRUST:
• 1 1/4 cups graham cracker crumbs (about 9 sheets)
• 1 large egg white, lightly beaten
• 3 tablespoons sugar
• 2 tablespoons unsalted butter, melted
• 1 tablespoon canola oil
• FILLING:
• 2 teaspoons unflavored gelatin
• 1 cup unsweetened almond milk, divided
• 1 1/2 cups fat-free Greek yogurt
• 1/3 cup packed light brown sugar
• 1/8 teaspoon salt
• 1/2 vanilla bean
• TOPPING:
• 1 1/2 pounds peeled, pitted peaches, cut into wedges
• 2 teaspoons lemon juice
• 2 tablespoons water
• 2 tablespoons sugar
• 1 teaspoon unsalted butter, cut into small pieces

1. Preheat oven to 350u0b0. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on.
2. Sprinkle the gelatin over 1/2 cup almond milk in a small saucepan; let stand 3 minutes. Heat gently over medium heat just until gelatin dissolves. 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. Pour filling into cooled crust and cover; chill at least 2 hours.
3. While filling cools, increase oven temperature to 425u0b0. Arrange peaches in a medium baking dish. 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.
4. Total time does not include 2 hours chilling time.
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graham cracker crumbs, egg white, sugar, unsalted butter, canola oil, unflavored gelatin, unsweetened almond milk, yogurt, brown sugar, salt, vanilla bean, peaches, lemon juice, water, sugar, unsalted butter

Taken from www.myrecipes.com/recipe/vanilla-roasted-peach-pie (may not work)