As I have said… Katy likes pie and therefore I made 2 for her birthday because I like to bake things and like to offer a variety of pie. Annnnd… I have a tendency to make too much food. And people in my family really like peach pie.Now, one of the things I try to do when making things is reduce the sugar in the recipe as the BF has the diabetes, don’t ya know. So no sugar in the filling, just some in the crust (which you could leave out if you wish…)
So here’s the recipe for Canned Peach Pie with very little sugar that I made up…
- 1 unbaked double pie shell (last time I did a lattice top cause I’m cool that way)
- 2 – 29 oz cans of sliced peaches in FRUIT JUICE – no sugar added! (or get the halved ones and cut them up…)
- 1/4 cup corn starch
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 cup butter
Prepare your pie shell and set aside.
Drain peaches from juice and set juice aside. Juice should be about 2 cups, but add water to make 2 cups if necessary. Mix corn starch and spices into juice. I use cinnamon and nutmeg, but it’s really to taste.. I have also used “pumpkin pie spice”… what I’m saying is that I just kind of sprinkle some in until it tastes and looks good… so the 1/4 tsp is approximate.
Heat the juice and cornstarch mixture over med-high heat in a saucepan until it’s bubbling and thickened… stir constantly. Remove from heat and add butter.
Place sliced peaches in pie shell. Pour syrup over them and place top crust (or lattice crust) on top. You can sprinkle with cinnamon sugar, but kind of defeats the low sugar option….
Bake at 400°F for 15 minutes then turn down to 350°F for 30 minutes or until bubbly and golden brown.