Fresh juicy peaches have come to our produce markets in the north-east corner of Pennsylvania where we now live. One of my favorite ways to serve fresh peaches is in a pie. My family loves it and if I am not careful, it is gone before I get to taste it. I used John-Boy Peaches and they have a very good flavor. Some of my favorite peaches are Red Haven, Contender, and for fresh eating Saturn Peach. Saturn peaches have white flesh and are donut shaped.

I use sugar-free jello in the glaze but you can omit it. There are directions below on omitting it. The find the orange brings out the flavor in the peaches. The crust is an easy one that you can just pat into the pie plate.

Fresh Peach Pie THM XO

• Pie Crust:
• 3/4 cup THM Baking Mix
• 1/3 cup oat flour, not fiber
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 large egg, beaten
• Peach Glaze:
• 1 cup water, divided
• 3 tablespoon THM Gentle Sweet
• 1/3 cup orange jello (sugar-free with xylitol)
• 1 teaspoon unflavored gelatin
• Cream Cheese Layer:
• 3 ounces cream cheese
• 1/2 cup whipping cream
• 1 tablespoon THM Gentle Sweet
• 1/2 teaspoon vanilla
• 1 baked pie crust
• 6-8 peaches
• Crust: In food processor bowl, combine Baking Blend, oat flour, salt and butter. Pulse a few times until crumbly. Add beaten egg. Pulse a few more times until combined. Pour crumbs into 9 inch greased pie plate and pat out. Bake at 350*degrees F. for 10-12 minutes. Cool. For Glaze: Combine 3/4 cup water and Gentle Sweet. Heat until boiling. Stir in jello. Soften unflavored gelatin in remaining water for 5 minutes. Whisked into flavored jello. Cool until starting to thicken. Cream Cheese Layer: Whip cream cheese until softened. Add cream, Gentle Sweet, and vanilla. Whip until soft peak form. Spread onto chilled crust. Peel peaches and fold into glaze. Spoon over cream cheese mixture. Refrigerate several hours as this jello takes longer to set than regular jello. Garnish with whipped cream if desired. Serves 8.
• You can replace the jello with 1 tablespoon unflavored gelatin, 2 tablespoons Gentle Sweet, and 1 teaspoon orange extract.

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Fresh Peach Pie THM-XO

Course Dessert

Cuisine American

Servings 8

Author Glenda Groff

Ingredients

• Pie Crust:
• 3/4 cup THM Baking Mix
• 1/3 cup oat flour not fiber
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 large egg beaten
• Peach Glaze:
• 1 cup water divided
• 3 tablespoons THM Gentle Sweet
• 1/3 cup orange jello sugar-free with xylitol
• 1 teaspoon unflavored gelatin
• Cream Cheese Layer:
• 3 ounces cream cheese
• 1/2 cup whipping cream
• 1 tablespoon THM Gentle Sweet
• 1/2 teaspoon vanilla
• 1 baked pie crust
• 6-8 peaches

Instructions

1. Crust: In food processor bowl, combine Baking Blend, oat flour, salt and butter. Pulse a few times until crumbly. Add beaten egg. Pulse a few more times until combined. Pour crumbs into 9 inch greased pie plate and pat out. Bake at 350*degrees for 10-12 minutes. Cool. For Glaze: Combine 3/4 cup water and Gentle Sweet. Heat until boiling. Stir in jello. Soften unflavored gelatin in remaining water for 5 minutes. Whisked into flavored jello. Cool until starting to thicken. Cream Cheese Layer: Whip cream cheese until softened. Add cream, Gentle Sweet, and vanilla. Whip until soft peak form. Spread onto chilled crust. Peel peaches and fold into glaze. Spoon over cream cheese mixture. Refrigerate several hours as this jello takes longer to set than regular jello. Garnish with whipped cream if desired. Serves 8.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.