Sugar Free Peach Pie

By: by Carol Kiesel
By: by Carol Kiesel

Ingredients


  • 1 pie crust (see below)
  • 2-15 ounce cans unsweetened peaches (or 1 quart canned peaches)
  • 1 cup fructose or Splenda
  • 3 tablespoons cornstarch
  • 1 dry package of Butter Buds
  • 2 teaspoons cinnamon
  • 1/4 cup fructose or Splenda
  • 1/3 cup quick cook oatmeal
  • 1 teaspoon cinnamon




Butter Buds/Canola Oil Crust

  • 1 ¾ cups flour (oat or whole wheat)
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup liquid Butter Buds
  • 1/2 teaspoon baking powder

    Directions

    Sugar Free Peach Pie


    First measure pan by pouring peaches into empty pie plate. Use amount that fits. Mix first 4 dry ingredients together. Mix with peaches. Pour into uncooked crust. Mix remaining dry ingredients and sprinkle over top of pie. Bake approximately 1 hour in 400 degree oven until browned (Cook on cookie sheet or foil). Cool. Enjoy.


    Butter Buds/Canola Oil Crust

    Mix ingredients together. Divide dough in half, press balls of dough into flattened rounds. Roll pastry between two pieces waxed paper. Roll pastry 2 inches longer than pan. Peel off top paper, place in dish paper side up. Peel paper off and trim edges or spray pie plate with non-stick spray. Press into pie plate with fingers.

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