This recipe came out of the Weight Watchers “Best Eats” cookbook.  The only change was that the original recipe called for 1 refrigerated pie crust (from a 15 oz. package) but Goodfello preferred to make her own healthier crust which contains no butter or sodium – her "go to" crust for other pies (in which case she doubles the recipe).  If you're following the Weight Watchers serving, you can have 1/8 at 5 points.  Because she makes a healthier crust, she guesses you could have more.  It's a pretty guilt-free dessert and perfect for summer.  Other fruits such as plums and nectarines are also good, but peaches are her favorite.

INGREDIENTS

4 large peaches (about 11/2 lbs), halved, pitted, and sliced
1/3 cup sugar (plus 1 tablespoon more for later)
11/2 tablespoons flour
1/4 teaspoon ground allspice

Crust
INGREDIENTS
1 cup plus 2 tablespoons flour
1/3 cup vegetable oil
2 tablespoons water

DIRECTIONS

1. Preheat the oven to 400 degrees.  Line a large baking sheet with heavy-duty foil; spray the foil lightly with non-stick spray.
2. To prepare the filling, combine the peaches, 1/3 cup sugar, flour, and allspice in a large bowl and toss to coat.
3. Between two sheets of wax paper, roll the pie crust into a 13-inch circle.  Remove the top sheet; fold the crust into quarters and unfold it onto the prepared baking sheet. Discard both sheets of wax paper.
4. Spoon the filling onto the crust, leaving a 2-inch border.  Bring up the border and fold over the filling. (This will not cover the fruit, but only cover about a 2-inch border all the way around).  Brush the border lightly with water; sprinkle the crust and the filling with the remaining 1 tablespoon sugar.  Bake until the filling is bubbly and the crust is golden brown, about 35-45 minutes.  Cool or serve warm.