This peach pie is delicious and fresh, and now even healthier. Instead of sugar, sweeten this pie with diabetic-friendly Splenda, and eat it guilt-free!
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Ingredients
- 4 cups sliced and peeled peaches
- 1 pkg refrigerated pie crust
- 1 box minute brand tapioca
- 1 9" deep pie plate
- Splenda
- lemon juice
Instructions
- Follow direction on the tapioca ox for making the peach pie. Substitute Splenda for the sugar called for- equal amounts.
- Seal and flute the top and bottom crusts to keep in the juice.
- For gold crust, beat one egg and brush on the crust before baking.
- Check often near the end to make sure the crust is golden.