Weight Watchers Peach Pie

5 from 1 vote

Delicious peach pie with warm spices and a perfect homemade crust.

Prep Time40

Cook Time1 5

Total Time1 45

Course: Baking, Dessert

Keyword: homemade pie, Peach Pie, Summer Dessert

Servings: people

30 oz Sliced peaches fresh or canned/drained
¾ cup Zero-calorie sweetener use a cup-for-cup sugar replacement like monk fruit powder
¼ cup Cornstarch
¾ tsp Cinnamon
¼ tsp Nutmeg
1 tbsp Lemon juice

Mix the three ingredients together, gently combining them with your hands until a dough forms. Knead the dough inside the bowl until there are no longer any crumbs. Cover and refrigerate for 15 minutes.
Preheat oven to 375°F.
Separate the dough into two equal sections. With one portion, use a rolling pin to roll it flat between two pieces of parchment paper. You'll want it to be rather thin because it puffs up, and it needs to fit across the circumference of the 9-inch pie plate.
Lift the top parchment piece off of the dough and then flip the dough upside down into the greased 9-inch pie dish. Carefully peel away the parchment paper and work the dough as needed to fit the entire dish. Trim edges if needed.

Put a fresh piece of parchment down in the dough and fill it with preferred pie weights. Bake for ten minutes with the weights, then remove the weights and bake for 5-10 minutes longer until the surface of the dough is set. This prevents the juices from making it soggy!
While the first dough portion bakes, make the peach filling by first mixing the sweetener, cornstarch, and spices together. Toss the peaches with the dry ingredients and add lemon juice. If using canned peaches, make sure to drain them first.
Prepare/roll the other portion for the top crust. You can either make a lattice design or cover the entire top with the dough (make a slit for airflow.)

After the parbaked crust slightly cools, fill it with the peach filling. Place your preferred crust design on top and (optionally) egg wash it with a beaten egg.
Bake the pie for 35 minutes. At this point, the edges might be dark. Cover the rim with foil to prevent it from burning, and return to the oven for another 25-30 minutes or until thoroughly baked. You might need to cover the entire pie with foil for the last 10 minutes to prevent it from over-browning. When done, the filling will be thicker and bubbly, not watery. The top crust will be golden brown.
For best results, let the pie cool before serving.

3 WW Points per Pie Slice