Peach Pie Home Made, Sugar Free (8 servings per pie)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 292.5
- Total Fat: 16.2 g
- Cholesterol: 10.0 mg
- Sodium: 305.0 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 1.7 g
- Protein: 2.6 g
View full nutritional breakdown of Peach Pie Home Made, Sugar Free (8 servings per pie) calories by ingredient
Introduction
Made from Joy of Cooking Cookbook Recipe- sugar is replaced with Stevia In the Raw for Baking (or use Splenda or other sugar free substitute suitable for baking). Made from Joy of Cooking Cookbook Recipe- sugar is replaced with Stevia In the Raw for Baking (or use Splenda or other sugar free substitute suitable for baking).Number of Servings: 8
Ingredients
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Sliced Peaches 4 cups (fresh or thawed out frozen slices- if frozen is best when use your own summer peaches)
3.5 tbsp Kraft Minute Tapioca
3/4 cup Stevia In the Raw (for baking)
1/4 tsp Almond Extract
1/8 tsp Kosher Salt (or sea salt or favorite salt)
2 Pilsbury (or store brand) Rolled Pie Crusts
3 tbsp favorite buttery margerine chilled (suitable for cooking)
Directions
Set oven at 425 degrees
Set aside the pie crusts and margerine at room temperature and mix the peach slices in a large mixing bowl with all of the rest of the ingredients. Allow the peach mixture to rest for 15 minutes. While waiting, roll out the bottom crust into a 9" or so pied pan. Fit the crust to the pan and add the peach filling mixture. Dot the filling top with small divided pieces of the margerine distributed over the filling top. Add the top pie crust and seal the edges of the pie crust to the bottom crust. Prick small holes in the top crust in 5 to 6 places with a fork.
Bake in the oven at 450 degrees for 10 minutes, then reduce the heat to 350 degrees for 30 to 35 minutes or bake until the crust is browned and the filling is starting to become bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user ALICECEN.
Set aside the pie crusts and margerine at room temperature and mix the peach slices in a large mixing bowl with all of the rest of the ingredients. Allow the peach mixture to rest for 15 minutes. While waiting, roll out the bottom crust into a 9" or so pied pan. Fit the crust to the pan and add the peach filling mixture. Dot the filling top with small divided pieces of the margerine distributed over the filling top. Add the top pie crust and seal the edges of the pie crust to the bottom crust. Prick small holes in the top crust in 5 to 6 places with a fork.
Bake in the oven at 450 degrees for 10 minutes, then reduce the heat to 350 degrees for 30 to 35 minutes or bake until the crust is browned and the filling is starting to become bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user ALICECEN.