Best Lower Fat Peach Pie Recipes

LOWER FAT PEACH PIE

Steps:

• Preheat your oven to 400 degrees.
• If needed, put your pie crust into a pie plate.
• Fill your pie crust with sliced peaches.
• Whip the egg in a bowl.
• Add the flour and sugar.
• This will appear thick.
• Let it sit for a minute or 2.
• Pour it over the peaches.
• It will not completely cover the peaches.
• Bake at 400 degrees for 15 minutes.
• Then turn down the heat to 300 degrees and bake for 50 more minutes.
• If needed, shield the crust with foil in the last 15 or so minutes.
• Serve warm or cold.

LOW FAT LOW CALORIE CREAMY PEACH SILK PIE

Steps:

• Using a mixing bowl, dissolve jello in boiling water.
• Whisk in yogurt.
• Fold in Cool Whip.
• Pour into crust and refrigerate several hours or overnight.
• Fabulous!
• and just 3 Weight Watchers points.

120 CALORIE PEACH PIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
• Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
• Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.

CREAMY PEACH PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
• Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt.
• Fold in whipped topping. Carefully spread in crust.
• Refrigerate at least 4 hours or until set.
• Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.