Title: Fruit Sweet and Sugar Free - Frozen Peach Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom |
| 1 1/4 | | Inch wide lattice strips |
| | | Egg wash for pies and tarts |
| FILLING |
| 7 | c | Frozen sliced peaches |
| 3 | tb | Fruit sweetener |
| 2 | ts | Lemon juice |
| 1/2 | ts | Grated lemon zest |
| 7 | ts | Cornstarch |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 3/4 | ts | Vanilla extract |
| | pn | Salt |
Prepare the bottom crust according to the directions. The lattice strips
can be cut in advance and refrigerated, covered with plastic. For ease of
handling remove them 10 minutes before they are needed. Preheat the oven to
350 degrees. Sort through the frozen peaches for extra thick slices. Cut
them so that all of the slices are approximately 1/4 inch thick. In a
medium size bowl, mix all the filling ingredients together, except the
peaches. Add the sliced peaches and toss to coat them evenly with the
cornstarch mixture. Pile the fruit into the unbaked crust. Prepare the egg
wash and brush it onto the rim of the crust. Top the pie with interwoven
lattice strips. Use a dull knife to trim any pastry extending beyond the
edge of the pie pan. Seal the edge of the pie by pressing lightly with the
tines of a fork. Brush the lattice top with egg wash. Place the peach pie
directly into the freezer if it is not to be baked immediately. To bake the
pie, place it on a baking sheet, in the preheated oven, on the floor of a
gas oven or the lowest shelf of an electric oven. Bake for 1 to 1-1/4 hours
until the crust is golden and the filling is bubbling to within three
inches of the center of the pie. For the nicest presentation, cool the pie
to room temperature before cutting and serving.