Recipe: Peach Blueberry Pie (sugar-free)

Added refined sugar-free | Vegetable oil-free | Vegetarian

I used this recipe from King Arthur Baking for the pie crust but made the following changes:

  • Omitted the sugar

  • Used salted butter and omitted the salt

  • Used the whole egg in the crust instead of using half in the crust and brushing on the other half

  • Combined butter and flour in a food processor

Filling:

  • Two fresh peaches, cut into slices

  • 1 cup of fresh blueberries

  • A dash or so of pumpkin pie spice

  • 2 TBSP orange juice (lemon juice or apple juice are also great)

Directions:

  1. I prepared the pie crusts and kept saved one for later. I chilled one in the freezer while slicing the peaches

  2. I baked the crust for 5 mins at 400F

  3. Then I added the peaches and blueberries, sprinking in pumpkin pie spice and adding the juice

  4. I used a heart-shaped cookie cutter to make 4 shapes and added those on top

  5. I baked for 10 mins at 400F then 30 mins at 350F

Enjoy with plain greek yogurt or whipping cream whipped without the added sugar!

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