PEACH CREAM CHEESE PIE

 

Pie by Rita.  Photo by Chris.

August and September is peach season in Washington State. There is still time to try this pie recipe from Rita's cookbook-- "The Able Cookbook: Cooking Without Cane."

10 inch pie crust baked

6oz package cream cheese

1/4 cup fructose + 2 tbsp (may find at health food store)

2 1/4 tsp vanilla

1 1/2 cups whipping cream

2 large peaches (peaches canned in their own juice may be used 16 oz)

2 tsp lemon juice

Blend softened cream cheese with fructose and vanilla in a medium bowl.  Whip cream in another medium bowl until stiff and fold into cream cheese mixture. Pour into cooled pie crust. Refrigerate.  Slice peaches and toss with lemon juice. Arrange fruit on top of pie.  If using canned peaches eliminate lemon juice. 

Make glaze: 

Combine 1 cup unsweetened apple juice with one tbsp corn starch in a saucepan. Cook over low heat stirring constantly until thickened and clear. Stir in 3 or 4 tbsp fructose or to taste. Cool. Spoon over pie. Chill.

We haven't tried it with any other sugar substitute but I'm sure it would be possible if you would like to try it.  

I Corinthians 15: 38 But God gives it a body as he has chosen, and to each kind of seed its own body.