Polka Dot Peach Pie
- SERVES
- 10
- SERVING SIZE
- 1 slice
- COOK TIME
- 45 Min
There's nothing quite like the taste of fresh peaches, and with our diabetic-friendly recipe, you'll be able to indulge every once and a while. So enjoy the sweet taste of summer guilt-free! If you haven't got fresh peaches, don't worry. We've got the answer for that, too!
What You'll Need
- 5 large ripe peaches, peeled and sliced (see Notes)
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 (15-ounce) package rolled refrigerated pie crust
What to Do
-
Preheat oven to 375 degrees F. In a large bowl, combine all ingredients except the pie crust; mix well.
-
Unroll one pie crust and place in a 9-inch pie plate, pressing crust firmly into plate. Spoon peach mixture into crust.
-
Place remaining pie crust on a flat surface and cut fifteen 1-inch circles from the center, forming polka dots, leaving a 1-inch border around the edge. Place remaining crust over peach mixture. Pinch together and trim the edges to seal and flute, if desired.
-
Bake 35 to 40 minutes, or until golden and bubbly. Let cool and serve.
Notes
If fresh peaches aren't in season or available, you can use a 16-ounce package of frozen sliced peaches in place of the fresh. And if you'd like, 8 to 10 of the round cut-outs can be stirred into the filling before spooning it into the crust. This forms little "dumplings" as the pie cooks, giving it a real Southern cobbler taste. If you don't have a 1-inch cookie cutter, the plastic cap of a soda bottle is the right size, and it works great.