Cinnamon Peach Pie

posted by Becky 09-21-100 12:17 PM

Cinnamon Peach Pie

Pastry:
2 cups unbleached white flour
1/4 cup vegetable oil
6 or 7 tbsp. water

Filling:
5 cups sliced fresh peaches
1/4 cup unbleached white flour
1 tsp. lemon juice
2 tsp. cinnamon

Topping:
1 pint heavy cream for diabetic use non-dairy topping
1 tsp. vanilla
1 fresh peach, sliced


In a medium bowl, combine flour and oil for pastry. Mix until crumbly. Add water gradually, using just enough to form a soft, pliable dough. Divide in half and roll to fit a 9 inch pie pan. Save remaining half for top crust.

Preheat to 425.

Combine sliced peaches, flour, lemon juice, and cinnamon. Spoon into pastry lined pan and cover with remaining pastry. Secure edges together and slit top crust to allow steam to escape. Bake at 425 for 15 minutes, then lower temperature to 350 and bake for 25 more minutes. Cool and refrigerate.
Shortly before serving, whip the cream and add vanilla. Top pie and garnish with a slice of peach. Serve immediately.

8 servings.

Source: Sweet and Sugarfree

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