While cooking used to be a regular passion of mine, life has gotten busier and I haven’t had the time to experiment with new recipes as much lately. However, when my husband recently received a sales award at work, it gave me the opportunity to show my appreciation in a meaningful way – by baking him a special treat. As an added bonus, this homemade peach pie is sugar-free, making it a great option for those with dietary restrictions or loved ones who are diabetic.
And don’t worry if you’re more of a sweet tooth, just add some sugar back in and you’ll be all set! To make my signature peach pies, simply follow these steps…
Homemade Sugar-Free Peach Pie
To craft a delectable peach pie, one must begin with the foundation of a perfect crust. For this, you’ll need a combination of 1 cup and 2 tablespoons all-purpose flour, along with ½ teaspoon of salt to enhance the flavor. The next essential component is 1/3 cup of oil, which will help bind the ingredients together, followed by 2 tablespoons of ice water to achieve the perfect consistency. Additionally, you’ll require 2 sheets of wax paper and a trusty rolling pin to shape your crust.
Once your crust is prepared, it’s time to move on to the filling. A sweet and tangy combination can be achieved by mixing together 1-quart sugar-free canned peaches with 2 tablespoons of apple pie spice and 2 tablespoons of cornstarch.
Instructions
Make the pie crust
I recently stumbled upon an excellent resource for learning how to make homemade pie crust. The website does a fantastic job of breaking down the process into manageable steps, which was a huge relief considering my previous struggles with this technique. Now, I’d like to walk you through my own experience making this pie crust from scratch.
To start, simply place your all-purpose flour in a mixing bowl and add a pinch of salt.
Use a fork to combine the two ingredients, taking care not to overmix.
Next, gradually introduce the oil into the mixture, being mindful not to overdo it. As you mix, focus on using the tines of the fork rather than the sides, as this tends to produce better results.
After about 30 mixings, stop and add the ice water. You may be tempted to think you’ve added too much, but rest assured that’s not the case.
Once again, use the prongs of the fork to gently work the dough until it reaches a consistent texture – around 20 mixings should suffice.
Once finished, take the dough and shape it into a ball in your hand.
Next, place the dough on one sheet of wax paper, followed by the second sheet. Begin rolling the dough out in a circular motion between the papers, taking care not to worry too much about achieving perfection – we can refine the shape later.
After completing this step, remove the top layer of wax paper and flip the other sheet over, placing it into your pie pan. Peel away the remaining wax paper, leaving you with the crust neatly seated in its new home.
If you’d like to see a video tutorial that inspired my own baking journey, check out Nana’s famous pie crust recipe – it was instrumental in getting me started and might just help you too!
Make your pie filling
To complete your pie crust, you’ll need to decide whether to make a single or double crust. I typically opt for a double crust, which means repeating the initial process after preparing the filling. Moving on to the filling itself, you have two options: purchasing premade filling or using your own canned peaches (or store-bought ones if you didn’t can them). The choice ultimately depends on your personal preference and whether you’re looking for a sugar-free pie.
If you did can your peaches in a sugar substitute like Splenda, you’ll want to use those; otherwise, regular canned peaches will suffice. Regardless of the type of peaches used, you’ll need to combine about a quart of them with apple pie spice (or individual spices like nutmeg and cinnamon) in a pot. If you prefer a simplified process, using apple pie spice can be a convenient option. You can even make your own blend if desired.
Once the spice is incorporated, bring the mixture to a slow boil, then reduce heat and stir regularly to prevent scorching. When bubbles form again, it’s time to add cornstarch. To avoid lumps, mix equal parts cornstarch and water separately before adding them to the filling. Stir over medium-low heat until the filling thickens to your liking; if necessary, repeat the process to achieve the desired consistency. Finally, spoon the filling into your prepared pie crust.
Bake It
To complete the top crust of your pie, start by trimming the excess edges using a sharp knife. This will prevent tears and ensure a clean finish. For added texture and visual appeal, create a decorative edge by pressing the crust with a fork or forming small crimps between thumb and index finger. Don’t forget to make three small slits in the center of the pie to allow steam to escape during baking.
Next, place the pie in a preheated oven at 350°F for approximately 15 minutes, keeping an eye on it to prevent burning. As you notice steam or filling bubbles rising through the vents, remove the pie from the oven briefly before returning it to finish cooking.
Egg Wash
When your pie’s initial cooking phase is complete, I highly recommend applying an egg wash. This crucial step enhances the appearance of the crust, giving it a rich brown color and a satisfying crunch. Not only does this elevate the visual appeal, but it also imbues the crust with a delightful flavor. To achieve this, simply crack one egg into a cup and whisk until smooth. Next, use a basting brush to gently coat the top and edges of your pie, ensuring an even layer.
Once you’ve completed this step, you’re ready to proceed with the next phase.
Bake it further
When baking the pie this time around, aim for a brief but crucial interval where the egg wash can work its magic. For my approach, that means returning the pie to the oven at 350°F for approximately 5 minutes. However, it’s essential to keep in mind that oven times may differ, so be prepared for slight variations. As you observe the top of the pie transforming into a golden-brown delight, it’ll be time to remove it from the oven.
Once out, consider adding a sprinkle of sugar, cinnamon, or brown sugar to give your pie an extra layer of flavor and texture – I chose not to do so to maintain a lighter finish.
Enjoy
Before indulging in that warm, freshly baked peach pie, it’s essential to let it cool down for at least 30 minutes. Cutting into a pie straight from the oven can be a recipe for disaster – literally! The filling will be scorching hot, and you’ll likely burn your tongue. So, take the time to allow everything to cool before digging in with some whipped cream or ice cream. Once you’ve done that, you can enjoy a truly decadent dessert without worrying about singeing your taste buds.
I must admit, there’s something special about whipping up a pie using ingredients I already have on hand. This peach pie is a staple for me because it’s easy to make and requires minimal fuss. And the best part? It’s an affordable treat that won’t break the bank.
But enough about me – I’d love to hear from you! Do you enjoy baking pies, or do you have another dessert of choice?
Perhaps there’s a particular pie that holds a special place in your heart, whether it’s because of a family tradition or a personal favorite. Share your stories and thoughts with us!
As for me, I made this peach pie as a celebratory treat to congratulate my husband on a job well done. When it comes to treating others, what are some of your go-to foods? Do you have a special dish that’s reserved for milestone occasions or everyday indulgences?
