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Heavenly Peach Pie Recipe

Heavenly Peach Pie Recipe

8 servings



Double Pie Crust

6 cups sliced pitted, peeled peaches

7 1/4 teaspoons Equal sweetener

2 tablespoons flour

1/2 teaspoon ground cinnamon

2-3 pinches ground nutmeg


Make Double Pie Crust, roll 2/3 of the pastry on lightly floured surface to form circle 1 1/2 inches larger than inverted 9-inch pie pan, ease into pan.


Toss peaches with combined Equal sweetener, flour, cinnamon, and nutmeg. Arrange fruit in pastry. Roll remaining pastry on lightly floured surface to 1/8 inch thickness, cut into 1/2 inch strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips, fold edge of lower crust over ends of strips and seal and flute edge. Bake at 425 degrees until bubbly, 30 to 40 minutes, covering edge of crust with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.

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