No Sugar Lazy Peach Pie — Food and Health Communications
No crust, no added sugar — just ripe peaches doing the work The trick to this pie is patience, not sugar. Letting peaches ripen fully on the counter concentrates their natural sweetness to the point that no added sugar is needed at all. Skip the crust, skip the sugar, and let ripe fruit and a hot oven do the rest.
SUGAR-FREE LAZY PEACH PIENo crust, no added sugar — just ripe peaches doing the workThe trick to this pie is patience, not sugar. Letting peaches ripen fully on the counter concentrates their natural sweetness to the point that no added sugar is needed at all. Skip the crust, skip the sugar, and let ripe fruit and a hot oven do the rest. INGREDIENTS- 8–10 ripe peaches, left on the counter to ripen fully- 2 tablespoons cornstarch- 1 teaspoon cinnamon- Granola, for toppingDIRECTIONS1. Slice the ripe peaches into wedges. 2. Toss the peach wedges with the cornstarch and cinnamon until evenly coated. 3. Transfer to a skillet or pie pan, cover with foil, and set the pie pan on a baking sheet to catch any overflow. 4. Bake at 375°F for 45 minutes, until the peaches are soft and bubbling. 5. Remove from the oven and top with granola while still hot. 6. Serve warm. WHY IT WORKS: Fully ripened peaches convert more of their starch into natural sugar, so the riper the fruit, the sweeter the pie — no added sugar required. The cornstarch thickens the juices as they bake, giving you that classic pie filling texture without a crust or a sweetener. © Food and Health Communications,foodandhealth. comJudy DohertyI am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level. My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios. My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U. C. Berkeley Extension in San Francisco. https://judydohertyphotography. com