Title: Fresh Peach No Crust Pie
Categories: Pie
Yield: 8 Servings

FILLING
4	c	Sliced fresh peaches
3	tb	Whole wheat flour
1/3	c	Fruit juice sweetened apricot preserves
4	tb	Sugar, optional
2	ts	Lemon juice
1/8	ts	Nutmeg
TOPPING
1	tb	Maple syrup
1/2	ts	Vanilla
1/4	c	Quick cooking oats
1	tb	Cornmeal

For filling, gently mix peaches with flour and place in a 9 inch pie pan.

Mix together preserves, sugar (if desired), lemon juice and nutmeg. Spoon over peaches and bake at 375 for 30 mins. Remove from oven.

Combine maple syrup and vanilla in a bowl. Stir in oats and cornmeal. Mix well.

Crumble topping mixture over peach filling and return pie to oven for 15 more mins. Serve warm or cold.

Per serving: 102 cals, .3g fat, 23g carb, 0 chol, 1g sod, 2g fiber

VT's note: Substitute honey or dark corn syrup for the maple syrup. For a creamy, traditional touch without the fat of whipped cream, serve with nonfat frozen yogurt. Place a foil collar over the outside edges of the pie plate as you would over a conventional crust, to prevent juices from burning around outer edge.

From The Best of Vegetarian Times recipe cards Typed by Lisa Greenwood

previous

next