Peach Pie Filling

By dietcherry

  • 2 pie crusts (see under Pie Crust)

  • 5 cups sliced fresh peaches

  • 1/4 cup flour

  • 1 teaspoon lemon juice

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice

  • 10 teaspoons diet frozen whipped topping

  1. Preheat oven to 425 degrees. In a bowl, mix together the peaches, flour, lemon juice, cinnamon and allspice. Place a rolled out pie crust in a 9" pie pan. Roll out a second piece for the top of the pie. Place the peach mixture in the pie pan on top of the crust. Place the second piece of rolled out pie crust on top of peach mixture. Cut a design for steam to be released. Flute the edges. Bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees, and continue to bake for 25 minutes. Cool. Cut into 10 2" wedges. Place 1 teaspoon of diet frozen whipped topping on each wedge. Serve immediately.


Nutritional Facts

Calories 52
Carbs 12.2g
Fat .425g
Fiber 1.63g
Protein .935g
Sodium .384mg

dessert fall recipe guide

3 replies

GabbyPA 2011-05-16 06:00:21 -0500 Report

A friend of mine rented a house and it had two trees on the lot. He had no idea one was a peach tree! His have been small, but they are packed with goodness. I hope he had enough for me to make some peach preserves this summer. YUM