There’s nothing quite like the sweet, sun-kissed flavor of fresh peaches wrapped in a golden, flaky crust—but who says you need a lot of sugar to enjoy that classic taste? This low-sugar peach pie lets the natural sweetness of ripe peaches shine, balanced with just the right touch of spice and a light, wholesome crust. Whether you're watching your sugar intake or simply prefer a less-sweet dessert, this recipe delivers all the comfort and deliciousness of traditional peach pie, with a lighter twist you’ll love.
The following list of ingredients are essential to the character of this pie.
- 1.5 lbs frozen sliced peaches thawed
- 1/2 cup frozen cranberries
- 3/4 cup monkfruit sweetener
- 1/4 cup corn starch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 pkg of 2 pie crusts
In a large mixing bowl, combine all the ingredients and stir thoroughly until everything is evenly coated and well incorporated.
Preheat the oven to 400F. Bake the pie for 15 minutes at 400F and then an additional 45 minutes at 375F. The pie should be just noticeably bubbly and golden brown. Remove from the oven and allow to cool for at least 1 hour before enjoying.
The use of cranberries is a personal preference to add some tartness to the overall flavor of the pie.