Delight in our guilt-free indulgence! With just 120 calories per serving, our tantalizing peach pies are meticulously crafted using nature's sweetest peaches for a blissful crunch in every bite. Get your daily dose of delicious and nutritious with this low-calorie dessert sensation.
Sure thing! Here are the ingredients required for making a delicious and healthy 120-calorie peach pie:
**Crust:**
- Gluten-free all-purpose flour (75g)
- Rolled oats (25g)
- Almond flour (25g)
- Coconut sugar or sweetener of choice (30g)
- Coconut oil, melted (40g)
- Pinch of salt
**Filling:**
- Stewed peach and apple mix without syrup (2 cans)
- Lemon juice/extract + zest
**Optional for garnish:**
- A tiny sprinkling of coconut sugar + ground cinnamon.
_Remember, ingredient options may vary according to personal preferences and availability. Enjoy your low-calorie, peachy treat!_
Advertisement
Steps
## How to Make a Delicious and Low-Calorie Peach Pie (120 calories per slice)
Looking for a sweet and satisfying treat that won't break your diet? Our 120-calorie peach pie is the perfect solution! Made with fresh peaches, this pie is not only delicious but also light and healthy. Follow these detailed steps to create your own 120-calorie peach pie at home:
### Ingredients:
For the Crust:
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into small pieces
- 3 tablespoons ice water
For the Filling:
- 3 to 5 medium peaches, peeled and sliced (6 to 8 cups)
- Mix flour, sugar, and salt in a large bowl or food processor.
- Add cold butter pieces and blend them into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, tossing the mixture and forming dough. Use only enough water to hold the dough together. This will result in a pliable yet still crumbly dough.
- Gather the dough, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes.
**Step 2: Make the Peach Filling**
- While the dough is chilling, prepare the peach filling. Peel and slice 3 to 5 ripe peaches and remove the pit.
- Squeeze the reserved lemon halves over the peaches and toss to coat them thoroughly.
- Place the peaches in a large bowl and add brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract. Give the filling a gentle mix just until the spices are properly distributed.
**Step 3: Assemble the Pie**
- Preheat oven to 375°F (190°C). Prepare a 9-inch (23 cm) pie plate.
- Retrieve the chilled crust dough from the refrigerator and set it on a lightly floured surface. Divide the dough into two parts -one slightly larger than the other (about 3:2 ratio, e.g., ~300 : ~180 grams).. The larger part will be for the bottom crust.
- On the floured surface, roll out the larger dough portion into a circle or rectangle to ensure proper coverage of the dish with an overlapping rim of about 1/2 inch. Carefully lift the rolled dough with your hands or roll it onto your rolling pin and then unroll over the pie plate. Gently press and arrange the dough into the sides, making sure it's evenly positioned along the dish. Trim any excess dough if needed.
- Take the remaining dough portion and repeat the rolling process just enough to ensure a suitable size to go as an upper crust/lattice cover without worrying about perfect roundness/edge trimming that is done for bottom crusts. It's perfectly acceptable to have ragged edges at this point because excess will be trimmed off at the very end after weaving a simple lattice or making vertical vents, or even simply placing it without any design/cuts.. Set the upper crust cover aside and cover with plastic wrap or a kitchen cloth so it retains some chill so it's easier to cut without it becoming too soft to form lattice.
- Pour the prepared peach filling mixture evenly into the dough-lined pie plate and level it gently.
- Weave the second portion of dough into decorative lattice or stripes patterns over the filling, or make simple straight cuts that are placed vertically over the pie like blinders with slight overlaps between slices of dough or trim and place a full single or double crust to top off the peach filling, leaving open vents for steam release before trimming excess sides (optional).
**Step 4: Bake the Pie**
- Place the assembled pie dish carefully (without spilling juices onto your pie) atop a sheet pan, which is helpful once it comes time to retrieve the baked pie from the oven to avoid burning hands with juices in transit as your pull the rack out. Bake the pie at 375°F (190°C) for 50 minutes to 1 hour or until the top crust (or vents at the minimum) is golden brown and the filling is bubbly.
The filling itself bubbling may happen quicker than the golden crust browning to your preferred color/ level of doneness