Fresh Peach Pie
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from the yogurt overnight in the refrigerator. This should yield 1/2 cup yogurt cheese.
Spread 1/2 cup yogurt cheese on the pie crust, reserving any extra yogurt cheese for another use. Spread 4 to 5 cups of the peaches over the cheese-covered pie crust. Cook the remaining 2 cups peaches in a saucepan, stirring frequently, with the flour, sugar and water over medium heat until thickened, about 5 minutes.
Pour the cooked mixture over the fresh fruit. Chill until set (4 to 6 hours).