Sugarless Peach Pie (no sugar added)
(no sugar added)
5-6 cups sliced peaches (fresh or frozen)
¾ to 1 cup Splenda
1 teaspoon ground cinnamon
2 Tablespoons Corn starch
¼ cup cold water
Please see our Peach Pie recipe for pastry instructions if you want
to make it from scratch.
Please see our Peach Pie recipe for pastry instructions if you want to make it from scratch.
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.
Thanks to Janiet
Adams for the recipe!
Thanks to Janiet Adams for the recipe!