No Sugar Added Peach Cobbler

I substitute Splenda for the sugar in this recipe for all of my borderline and diabetic loved ones. It easily passes the sweet tooth test.

 



 

 

Servings: 6
Prep Time: 30 minutes
Cook Time: 35 minutes

 

Things You'll Need:
9in deep dish pie pan
Cookie Sheet
Medium sauce pan
basting brush

 

Ingredients:

   3     15oz cans of sliced peaches in heavy syrup

  2      Refrigerated pie crust
  1      stick of butter
1c      Splenda
1tsp   Cinnamon
1tsp   Pure Vanilla Extract
1       Egg with yolk & white separated
1tbsp Corn starch
3tbsp ice cold water
1tbsp melted butter
1tsp   Lemon Juice

1. Preheat conventional oven to 350 degrees
2. Unroll pie crust and press onto the bottom and up sides of baking dish
3. Whisk egg white. baste bottoms and sides of pie crust being careful not to pierce crust. This creates a barrier between the hot pie filling and crust so that your finished product isn't mushy.
4. In a medium sauce pan over medium heat add peaches. Bring to a boil.
5. Add butter and gently stir until completely melted
6. Mix Splenda and cinnamon. Add to peaches stirring gently.
7. Reduce heat to low. 
8. In a small bowl stir cornstarch and water. Pour into peach mixture
9. Continue cooking for about 10 minutes
10. Remove from heat.
11. Spoon peaches into pie crust with a large slotted spoon. Then add enough of the peach syrup to cover peaches. The sides of pie crust should be about a half inch above pie filling
12. Unroll 2nd pie crust. Spread atop baking dish. Press into sides off bottom pie crust.
13. With your thumb press side of crust so that it looks like the photo & cut any extra dough.
14. Cut 3 slits into top of crust 
15. Bake for minutes
16. Beat remaining egg yolk, 1 tablespoon of butter and lemon juice. Carefully baste crust.
17. Bake for an additional 5 minutes or until golden brown.

 Serve with your favorite icecream and enjoy!