28 March, 2022
Skinny Peach Pie
Skinny Peach Pie
Notes
Sugar substitute such as Monk Zero, 100% Natural Erythritol, Swerve: amount used needs to be equivalent to 1 cup of granulated sugar (amount will vary depending on the substitute used).
Ingredients
- 5 medium fresh peaches
- 1 tablespoon fresh lemon juice
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 tablespoons butter
- Premade pie crust (Marie Calander)
- 1/4 teaspoon vanilla extract (can sub with almond extract)
Instructions
- Preheat the oven to 350 degrees F.
- Bake pie crust for 45-50 minutes until the crust is lightly golden and no longer doughy.
- Remove the pie crust from the oven and let cool for 5-10 min.
- Peel two peaches and slice them thinly (about 1/8- to 1/4-inch).
- Place the sliced peaches evenly over the bottom of the pie.
- Peel the remaining three peaches, cut the peaches into chunks and put them in a medium saucepan. Mash the peaches until juicy and the consistency of chunky applesauce.
- Add the sugar substitute, cornstarch, water, and lemon juice to the saucepan with the peaches. Stir to combine. Cook the mixture over medium heat, stirring constantly for 5-6 minutes until the mixture has thickened considerably.
- Turn off the heat, add the vanilla and butter stirring until the butter is melted and well-incorporated.
- Pour the warm filling over the sliced peaches and spread evenly.
- Refrigerate for at least 4 hours (or up to 24 hours) until the filling has cooled and is soft set. Serve the pie with lightly sweetened whipped cream.
Category
Desserts, Sweets
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