Lower Fat Peach Pie
Indulge in the sweet, summery flavors of this Lower Fat Peach Pie, a guilt-free twist on the classic dessert. Made with sun-ripened fresh peaches, lightly sweetened with honey, and accented by warm hints of cinnamon, nutmeg, and vanilla, this pie is as wholesome as it is flavorful. A low-fat pie crust keeps the recipe lighter while still delivering the comforting, flaky texture you love. The golden-brown finish, achieved with a brush of egg white, adds an irresistible touch to this homemade masterpiece. Perfect for summer picnics or as a lightened-up holiday treat, this peach pie is proof that dessert can be both delicious and mindful. Ready in just over an hour, it’s a joy to prepare, bake, and share with family and friends!
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Recipe Information
Ingredients
- 6 medium (about 4 cups, sliced) Fresh peaches
- 0.25 cup Honey
- 3 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 2 9-inch Low-fat pie crust (store-bought or homemade)
- 1 large Egg white
- 1 teaspoon Granulated sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
Peel, pit, and slice the fresh peaches into thin wedges. Place them in a large mixing bowl.
Add honey, cornstarch, ground cinnamon, ground nutmeg, and vanilla extract to the peaches. Toss gently until the peaches are evenly coated.
Roll out one of the low-fat pie crusts and fit it into a 9-inch pie pan. Trim any excess dough around the edges.
Pour the peach mixture into the prepared pie crust, spreading it out evenly.
Place the second low-fat pie crust over the top of the peach filling. Trim the edges, leaving about 1 inch overhang, and pinch or crimp the crusts together to seal.
Cut 4-6 small slits in the top crust to allow steam to escape during baking.
In a small bowl, beat the egg white until frothy. Brush a thin layer of egg white over the top crust for a golden finish.
If desired, sprinkle 1 teaspoon of granulated sugar over the top for added texture and sweetness.
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool on a wire rack for at least 2 hours to set before slicing and serving.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 769.3 g | 280% | |
| Dietary Fiber | 90.8 g | 324% | |
| Total Sugars | 541.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 11159 mg | 237% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
