Recipe: Peach Blueberry Pie (sugar-free)

Added refined sugar-free | Vegetable oil-free | Vegetarian

I used this recipe from King Arthur Baking for the pie crust but made the following changes:

• Omitted the sugar

• Used salted butter and omitted the salt

• Used the whole egg in the crust instead of using half in the crust and brushing on the other half

• Combined butter and flour in a food processor

Filling:

• Two fresh peaches, cut into slices

• 1 cup of fresh blueberries

• A dash or so of pumpkin pie spice

• 2 TBSP orange juice (lemon juice or apple juice are also great)

Directions:

1. I prepared the pie crusts and kept saved one for later. I chilled one in the freezer while slicing the peaches

2. I baked the crust for 5 mins at 400F

3. Then I added the peaches and blueberries, sprinking in pumpkin pie spice and adding the juice

4. I used a heart-shaped cookie cutter to make 4 shapes and added those on top

5. I baked for 10 mins at 400F then 30 mins at 350F

Enjoy with plain greek yogurt or whipping cream whipped without the added sugar!