DIANE'S BROWN SUGAR PEACH PIE
I had a few peaches left from making peach jam, just enough to make a peach pie. I didn't use a recipe, just added what I thought would be good. I was pretty pleased with the results! I also wanted to try out splenda and I must admit I was pleasantly surprised. This pie was sweet but not too sweet, just right! And, if I didn't know better, I would have never guessed splenda was used in place of sugar. My recipe, my photo's. Hope you enjoy!
Provided by Diane Atherton @DeeDee2011
Categories Pies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Toss peaches in lemon juice to keep fruit looking fresh and from turning brown.
- In a med/large pot, combine sliced peaches, brown sugar splenda, splenda, and butter. Bring to a slow simmer.
- Combine flour, sugar, cinnamon and salt; add to simmering peaches. Stir until juice begins to thicken.
- Pour into 9-inch, pie crust lined, deep dish pie plate; top with crust and pinch seams together. Pierce top crust with fork, sprinkle with cinnamon sugar and bake 35 to 40 minutes until lightly browned. Juices my bubble over some.
- Allow pie to cool some before serving. This is a juicy pie so I would recommend that you just spoon the goodness on to a dessert plate or in a bowl, serve as is or with a scoop of vanilla ice cream.
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