Sugar Free Peach Pie Food

SARAH LEE'S SUGAR FREE PEACH COBBLER

Steps:

• 1. Melt butter in 13 x 9" pan in preheating 450 degree oven.
• 2. Mix flour and Splenda and add milk.
• 3. Pour batter into pan with melted butter.
• 4. Pour cans of peaches (syrup and all) on top of batter. Bake 30 minutes or until golden brown. Cool and enjoy.

EASY PEACH PIE WITH CANNED PEACHES

Steps:

• Prepare pie crust if using homemade.
• Preheat the oven to 420°F (210°C).
• Prepare the filling: If you're using canned peaches, drain the slices thoroughly and toss with flour, sugar, vanilla extract and milk.
• If you're using fresh peaches, you will need to peel and slice them first. To do this, simply cut an "x" on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.
• Transfer the peach filling into the prepared bottom layer of the crust.
• Make the lattice crust: Roll out the second disc of pie crust dough on floured surface until you get a 12″ circle. Using a pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.
• Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if desired.
• Bake at 420°F (210°C) for about 15 to 20 minutes, then lower the oven temperature to 350°F (175°C) and bake for 40 to 45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning.
• Remove the pie from the oven and allow it to cool completely - about 3 to 4 hours.
• Covered with plastic wrap, this pie can last in the fridge for up to 5 days, and up to 8 months in the freezer (see notes above for more information on storing and freezing).

GLUTEN FREE PEACH PIE

Steps:

• Peel, then slice or chop peaches or nectarines into bite-size portions. Place in a bowl with sugars and lemon juice. Stir, then cover and set aside for the juices to form while making the pastry. Prepare two recipes for homemade gluten-free pie crust using this recipe/tutorial (click for video showing how to make the pastry). Divide dough in half and wrap each in plastic wrap. Set aside on the counter while you finish the filling unless your kitchen is particularly hot, in which case you may place the pastries in the refrigerator for 15 minutes (leaving them longer may make the pastry more fragile and difficult to roll out). Preheat oven to 400° F. Add cinnamon, extracts and gfJules Flour to the peaches. Stir to combine well, then pour off all but 1/3-1/2 cup of juice into a separate container which you may retain, cover and refrigerate until serving -- pour extra juices over the peach pie and ice cream when serving. Roll out the first crust and line a standard pie plate with pastry. Follow video tutorial for specifics on rolling and transferring the crust. Pour peach mixture into lined pie plate, mounding in the center. Roll out top crust and cut small slits, designs or cookie cutter shapes for venting. Transfer to cover the pie, then join crust edges together by fluting or pressing with a fork. Cover with pie crust shields and place in hot oven. Bake for 15 minutes. Reduce temperature to 375° F and bake for another 15 minutes, remove the pie crust shields and bake another 15-20 minutes or until peaches are bubbly and the crust is slightly browning. Don't wait for the crust to brown as with a wheat crust, or it will be overcooked and the crust will no longer be tender. Remove to cool before slicing and serving with whipped cream or vanilla ice cream, drizzled with remaining peach juice.

SUGAR FREE PEACH PIE

Steps:

• Preheat oven 350 degrees F. Butter bottom & sides of 8x8 dish.
• Slice peaches in dish. Mix the following together: Splenda, cinnamon, flour. Beat egg & butter together then mix with dry ingredients.
• Cut crust off bread and slice bread in 4 strips each & place on top of peaches. Pour sugar, flour, egg & butter mixture over top of bread, spread with back of spoon.
• Bake 40 - 45 minutes.

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

PEACH PIE WITH FROZEN PEACHES

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.

PEACH PIE

Steps:

• Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

PEACH PIE

Steps:

• Preheat oven to 350 degrees F (176.6 degrees C).
• Place one crust in the bottom of a 9 inch pie plate.
• Line the pie crust half the peaches.
• Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
• Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
• Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
• Beat egg with water and brush onto crust then sprinkle on sanding sugar.
• Bake at 350 degrees for 45 minutes, or until crust is golden.
• Allow pie to cool in oven after you turn it off.

SUGAR-FREE PEACH PIE

Steps:

• Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sweetener, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with margarine. Cover with top crust which has slits cut in it; seal and flute.
• Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
• Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.

SUGAR FREE JELL-O PEACH PIE

Steps:

• Boil peaches in water 30 seconds. Remove into ice water & peel off skin with hands. SAVE BOILED WATER.
• Add 3/4 cup of boiling water in large mixing bowl to orange Jell-O. Mix with spoon until Jell-O is dissolved. Add 2 cups ice cubes & stir until Jell-O beings to set. Remove all ice cubes. Add 1 cup Cool Whip & peaches with a whisk.
• When blended pour into 9" pie pan. Chill in refrigerator approx. 3 hours. I omit crust to save on calories.

EASY PEACH PIE

Steps:

• Use a pre-made graham cracker crust (deep dish, 9") or make a homemade crust and put it in a deep dish 9" pie plate.
• To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins.
• Peel the peaches and cut the pit out. Then dice the peaches into 1" pieces.
• In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
• Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
• After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.
• Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie.
• When the Jello mixture has cooled slightly, pour it evenly over the peaches.
• Allow the pie to set in the refrigerator at least 4 hours before serving.
• Serve with whipped cream.