would be perfectly fine to skip the meal and go straight to dessert. Even
though I am now a diabetic, I have found ways to bake and enjoy sweets
without raising my blood sugar level. In fact, I have included directions
for making this pie diabetic friendly. And I especially love anything
made with peaches. Just the smell of anything baking in the oven with
peaches in it can make my mouth water! If you are just learning to bake,
here is a recipe you can master with ease. Even beginning bakers can make
this delicious recipe for Crumb Topped Peach Pie. You can even make it
even easier by purchasing a ready-made unbaked pie shell or use a
refrigerated pie dough sheet so you can do your own edge crimping to give
it your special touch. Impress everyone with your skills when you serve
this dessert!
CRUMB-TOPPED PEACH PIE
1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 large egg, beaten
1/2 tsp almond extract
6 cups peeled and sliced peaches (or 2 cans, 28-oz each, drained)
1 unbaked deep-dish pie crust
TOPPING:
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup butter
Preheat oven to 375 degrees.
To make the pie filling:
Mix 1 cup sugar, cornstarch, and salt in a large bowl. Add the egg and
almond extract to the sugar mixture; mix together well. Add the peaches
and toss gently to coat with the sugar mixture. Arrange the peach slices
in the pie crust.
To make the topping:
In a small bowl, combine sugar, brown sugar, and flour in a small bowl.
Cut in the butter using a pastry blender or 2 knives, until crumbly.
Sprinkle the topping over the peaches. Bake at 375 degrees about 30
minutes or until golden brown. Delicious served hot or cold.
NOTE: To make this pie for diabetics, use fresh peaches. Substitute 1
cup of Splenda for the cup of sugar in the filling. When making the
topping, substitute Splenda granular for the sugar and use Splenda's brown
sugar blend instead of the brown sugar. Use only 2 tablespoons of the
Splenda brown sugar blend in place of the 1/4 cup packed light brown
sugar.
Enjoy!
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