Fruit Sweet And Sugar Free - Frozen Peach Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1: Basic pie crust, bottom
1 1/4 Inch: wide lattice strips,
Egg wash for pies and tarts,
FILLING
7 cup: Frozen sliced peaches,
3 T: Fruit sweetener,
2 t: Lemon juice,
1/2 t: Grated lemon zest,
7 t: Cornstarch,
1/2 t: Cinnamon,
1/8 t: Nutmeg,
3/4 t: Vanilla extract,
pn Salt,
Directions:
Prepare the bottom crust according to the directions. The lattice
strips can be cut in advance and refrigerated, covered with plastic.
For ease of handling remove them 10 minutes before they are needed.
Preheat the oven to 350 degrees. Sort through the frozen peaches for
extra thick slices. Cut them so that all of the slices are
approximately 1/4 inch thick. In a medium size bowl, mix all the
filling ingredients together, except the peaches. Add the sliced
peaches and toss to coat them evenly with the cornstarch mixture.
Pile the fruit into the unbaked crust. Prepare the egg wash and brush
it onto the rim of the crust. Top the pie with interwoven lattice
strips. Use a dull knife to trim any pastry extending beyond the edge
of the pie pan. Seal the edge of the pie by pressing lightly with the
tines of a fork. Brush the lattice top with egg wash. Place the peach
pie directly into the freezer if it is not to be baked immediately.
To bake the pie, place it on a baking sheet, in the preheated oven,
on the floor of a gas oven or the lowest shelf of an electric oven.
Bake for 1 to 1-1/4 hours until the crust is golden and the filling
is bubbling to within three inches of the center of the pie. For the
nicest presentation, cool the pie to room temperature before cutting
and serving.
Source from luhu.jp
strips can be cut in advance and refrigerated, covered with plastic.
For ease of handling remove them 10 minutes before they are needed.
Preheat the oven to 350 degrees. Sort through the frozen peaches for
extra thick slices. Cut them so that all of the slices are
approximately 1/4 inch thick. In a medium size bowl, mix all the
filling ingredients together, except the peaches. Add the sliced
peaches and toss to coat them evenly with the cornstarch mixture.
Pile the fruit into the unbaked crust. Prepare the egg wash and brush
it onto the rim of the crust. Top the pie with interwoven lattice
strips. Use a dull knife to trim any pastry extending beyond the edge
of the pie pan. Seal the edge of the pie by pressing lightly with the
tines of a fork. Brush the lattice top with egg wash. Place the peach
pie directly into the freezer if it is not to be baked immediately.
To bake the pie, place it on a baking sheet, in the preheated oven,
on the floor of a gas oven or the lowest shelf of an electric oven.
Bake for 1 to 1-1/4 hours until the crust is golden and the filling
is bubbling to within three inches of the center of the pie. For the
nicest presentation, cool the pie to room temperature before cutting
and serving.
Source from luhu.jp