Recipes
Sugarless Peach Pie
5-6 cups sliced peaches (fresh or
frozen)
¾ to 1 cup Splenda
1 teaspoon ground cinnamon
Dash salt
2 Tablespoons Corn starch
¼ cup cold water
Pastry crust (frozen or home
made)
Peel and slice the peaches.
Place them in large saucepan with ½ cup Splenda and add a dash of salt. If there is not enough juice, add 1/4 to
½ cup water. Cook on med. to high heat until they start to boil. (Stir
often to keep from sticking).
Reduce heat to med. (rolling boil) and cook until peaches are
tender (15 – 20 minutes). Mash with potato masher.
Taste for sweetness.
If desired, add a couple more tablespoons of Splenda as needed for desired
sweetness.
Mix 2 tablespoons corn starch in ¼ cup
cold water. Using a
whisk, stir into boiling peaches making sure to get it smooth.
Cook quickly until mixture
just starts to thicken.
Remove from heat and let cool slightly.
Pour into unbaked pie shell.
Cover with top crust and cut slits in top to allow steam to vent.
Bake at 425 degrees for 10 minutes and then reduce heat to 400
for another 20 – 25 minutes.
The filling is done so all you
are doing is baking the crust around the peaches.
**You can also make a cobbler by
using a baking dish 8X8 or 9X13, lining it with crust and using top
crust. Bake the same way,
although it may take little longer.