1 Jiffy Pie Crust mix prepared for 9" pie 8 c. Sliced peaches 1/2c. Splenda Sugar Blend for Baking 2 Tsp. Sugar 2 T. Corn Starch 1 T. Minute Tapioca 1 T. Lemon Juice Pinch of Cinnamon Pinch of Nutmeg Pinch of Salt 1 Egg White lightly beaten
Prepare pie crust according to directions reserving one half to use for lattice top, or use 2 frozen pie shells, thawing one to use as the top crust. Slice peaches mixing with the spenda blend in a bowl and let sit for one hour to release the juices from the peaches. Toss occcasionally. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack and heat the oven to 425 degrees. Drain the peaches through a collander, reserving 1/4c. of the juice. In a large bowl, toss the drained fruit, the reserved juice, cornstarch, lemon juice, cinnamon, nutmeg, and salt together until well blended. Spread the peaches into the dough lined pie plate.Cut one of the pie shells into 1/2" strips. Weave the strips of dough over the top into a lattice. Let the strips soften for 5-10 mintues, then trim, fold and crimp the edges. Lightly brush with the egg white and sprinkle with the sugar. Place the pie on the heated baking sheet and bake until the top crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices ore bubbling and the crust is deep golden brown, 25-35 mintues more. Let the pie cool on a wire rack until the filling has set, about 2 hours.