Sugar-free pastry for a 1-crust pie
1 cup + 1 tbsp Splenda or Stevia granulated
2 tbsp cornstarch
3 lbs (= to 6 cups prepared) fresh peaches, seeded, pared, and sliced
2 tbsp ReaLemon
2 tbsp butter, melted
1/4 tsp almond extract
1 egg yolk + 2 tbsp water
2 tbsp sliced almonds
Preheat oven to 375.
In a small bowl, combine 1 cup of the sweetener and the cornstarch.
In a large bowl, toss the peaches with the ReaLemon; add the sweetener mixture, butter, and almond extract. Pour the mixture into an 8-inch square baking pan or dish.
Roll the pastry to a 9-inch square; cut slits near center. Place the pastry over the filling; turn under edges, seal and flute.
Mix the egg yolk and water, brush over surface of the pastry. Sprinkle with the remaining tablespoon of sweetener and the almonds.
Bake pie at 375 degrees for 45 to 50 minutes or until golden brown.
2 tbsp cornstarch
3 lbs (= to 6 cups prepared) fresh peaches, seeded, pared, and sliced
2 tbsp ReaLemon
2 tbsp butter, melted
1/4 tsp almond extract
1 egg yolk + 2 tbsp water
2 tbsp sliced almonds
Preheat oven to 375.
In a small bowl, combine 1 cup of the sweetener and the cornstarch.
In a large bowl, toss the peaches with the ReaLemon; add the sweetener mixture, butter, and almond extract. Pour the mixture into an 8-inch square baking pan or dish.
Roll the pastry to a 9-inch square; cut slits near center. Place the pastry over the filling; turn under edges, seal and flute.
Mix the egg yolk and water, brush over surface of the pastry. Sprinkle with the remaining tablespoon of sweetener and the almonds.
Bake pie at 375 degrees for 45 to 50 minutes or until golden brown.
File photo
Remember this is a desert and needs to be treated as such. One serving per day. Make and share with others.s
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