Best Diabetic Peach Pie Recipes

Sugar-Free Peach Pie image

Provided by Tona C.

Categories Dessert

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 pastry dough, for 9-inch 2-crust pie
5 cups sliced fresh peaches
1 teaspoon lemon juice
1 cup great value artificial sweetener
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons margarine

Steps:

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sweetener, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with margarine. Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.

Nutrition Facts : Calories 191.2, Fat 10.6, SaturatedFat 2.5, Sodium 150.2, Carbohydrate 22.6, Fiber 2.4, Sugar 8.1, Protein 2.7

Diabetic Apple Pie image

Provided by Aric Ross

Categories Pie

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

6 cups sliced and pared tart apples
4 (1 g) packets sweet 'n low artificial sweetener
1 tablespoon cornstarch
1/2 teaspoon cinnamon (or to taste)
2 tablespoons lowfat margarine
1 (9 inch) pastry for double-crust pie

Steps:

Mix sweetener, cornstarch, and cinammon.
Pour over apples and mix well.
Pour apple mixture into unbaked pie crust.
Cut oleo into small pieces and put on top of apples.
Cover with remaining crust and seal edges.
Bake at 425 degrees for 15 minutes.
Lower temperature to 350 degrees and continue baking for an additional 30-40 minutes.

Diabetic Peach Pie image

Provided by Rev BJ Friley

Categories Pies

Number Of Ingredients 5

1 box sugar free peach jello
1/4 c boiling water
2 (containers) lite peach yogurt
1 (container) sugar free cool whip
1 graham cracker pie crust

Steps:

Peach Parfait Pie image

Number Of Ingredients 10

CRUST:
6 ESTEE Vanilla Flavor cookies, crushed
8 graham crackers, crushed
1/2 teaspoon allspice
2 tablespoons reduced-calorie margarine, melted
2 tablespoons nonfat plain yogurt
FILLING:
1 package sugar-free peaches melba gelatin
1 (16-ounce) can juice-packed sliced peach, drained, reserve juice
1 package ESTEE whipped topping mix

Steps:

TO PREPARE CRUST:Heat oven to 400°F. In 9-inch pie pan, combine cookie and cracker crumbs with allspice. Stir in margarine and yogurt. Pat into bottom and up sides of pie pan. Bake 8 to 10 minutes or until browned remove and cool on rack.TO PREPARE FILLING:Meanwhile, combine gelatin mix with 1 cup boiling water, stirring until dissolved. Add 3/4 cup cold water and reserved peach juice to gelatin mixture. Refrigerate 1 hour or until slightly thickened. Meanwhile, reserve 8 peach slices for garnish chop remaining peaches and set aside. Prepare whipped topping according to package directions. Fold 1 cup whipped topping and chopped peaches into chilled gelatin. Spoon into prepared crust. Chill remaining whipped topping. Chill pie about 1 1/2 hours until firm, or freeze several hours if desired. To serve, pipe remaining whipped topping around border of pie and garnish with reserved peach slices.EXCHANGES1 Carbohydrate1 FatPYRAMID SERVINGS1/2 Starch1/2 Fruit1 FatNUTRITION FACTSCalories 119 Calories from Fat 38Fat 4 g Saturated Fat 1 gCholesterol 2 mgSodium 113 mgCarbohydrate 18 g Dietary Fiber 1 g Sugars 9 gProtein 2 g

Nutrition Facts : Nutritional Facts Serves