INGREDIENTS:
Filling:
3/4 cup Brown sugar
2 Tablespoons Cornstarch
1 teaspoon Cinnamon, ground
¼ teaspoon Nutmeg, ground
6 cups Peaches, fresh, and sliced
H3 Cream Cheese Pie Dough (recipe below)
Glaze:
¼ cup Egg beaters
1 teaspoon Sugar
1 teaspoon Cinnamon, ground
PREPARATION:
- Preheat oven to 375˚F
- Follow directions for the H3 Cream Cheese Pie Dough.
- Roll pie dough out in a rustic shape (not a perfect circle) at about ¼ inch thickness onto a clean kitchen surface.
- In a small bowl mix brown sugar, spices, cornstarch and sliced peaches.
- Place pie dough onto a greased sheet tray.
- Place peach filling in the center of the rolled out pie dough.
- Fold the edges over the pie dough creating a rustic circle. The edges do not have to be the exact length.
- Brush egg beaters or egg wash lightly over the edges of the pie crust.
- Then dust cinnamon and sugar mixture over the tart.
- Bake in oven for about 30 to 45 minutes.
Number of servings: 12
Serving Size: 1/12
Calories: 120
Sodium: 150 milligrams
Carbohydrates: 25 grams
Fiber: 3 grams
Protein: 2 grams
Cream Cheese Pie Dough
INGREDIENTS:
4 ounces Fat free cream cheese, cold
¼ cup Sugar
1/8 teaspoon Salt
¼ teaspoon Baking powder
1 Tablespoon Apple cider vinegar
4 Tablespoons Ice cold water
2 cups Flour
¼ cup Flour, for rolling out pie crusts.
4 ounces Butter, unsalted, cold
PREPARATION:
- Preheat oven to 375˚ F
- With paddle attachment, mix all ingredients in mixing bowl.
- Sprinkle clean counter with a small amount of flour.
- Roll dough out on counter large enough for a 9” pie pan. This dough recipe should make enough for three pies. Make sure dough is not too thick.
- Once you have rolled out the dough, it should be about a 14 x 14 circle. (There will be lots of extra dough.)
- Repeat if you are making multiple pies, otherwise freeze unused pie dough.
Serves: 12
Calories: 90
Sodium: 60 milligrams
Carbohydrates: 8 grams
Fiber: 0 grams
Protein: 2 grams
No comments:
Post a Comment