Title: Fruit Sweet and Sugar Free - Fresh Peach Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom |
| 3/4 | | Inch wide lattice strips |
| | | Egg wash for pies and tarts |
| FILLING |
| 8 | | Medium size peaches |
| 1/4 | c | Fruit sweetener |
| 1/8 | ts | Salt |
| 2 | tb | Cornstarch |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 1 | ts | Vanilla extract |
| 1 | tb | Lemon juice |
| 1/2 | ts | Lemon zest |
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. Place the peaches in a pot of boiling water for 5-10 seconds
to loosen their skins. Peel the peaches. Then slice them into 1/4 inch
slices. You should have six cups of sliced peaches. In a medium size bowl,
mix together all the filling ingredients except the peaches. Add the sliced
peaches and toss to coat them evenly, with the cornstarch and spice
mixture. Pile the fruit into the unbaked pie crust. Prepare the egg wash
and brush it onto the rim of the crust. Top the pie with the lattice
strips, trim from the edge of the pie any pastry extending beyond the edge
of the pie pan, and seal by pressing lightly with the tines of a fork.
Brush the lattice top with egg wash. To bake the pie, place it on a baking
sheet, in the preheated oven, directly on the floor of a gas oven or on 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 3 inches of the
center of the pie. Cool the pie completely, before cutting and serving.