Lower Fat Peach Pie Recipes

120 CALORIE PEACH PIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
• Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
• Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.

SKINNY PEACH COBBLER

Steps:

• Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
• In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
• Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

LOWER FAT PEACH PIE

Steps:

• Preheat your oven to 400 degrees.
• If needed, put your pie crust into a pie plate.
• Fill your pie crust with sliced peaches.
• Whip the egg in a bowl.
• Add the flour and sugar.
• This will appear thick.
• Let it sit for a minute or 2.
• Pour it over the peaches.
• It will not completely cover the peaches.
• Bake at 400 degrees for 15 minutes.
• Then turn down the heat to 300 degrees and bake for 50 more minutes.
• If needed, shield the crust with foil in the last 15 or so minutes.
• Serve warm or cold.

LOW FAT LOW CALORIE CREAMY PEACH SILK PIE

Steps:

• Using a mixing bowl, dissolve jello in boiling water.
• Whisk in yogurt.
• Fold in Cool Whip.
• Pour into crust and refrigerate several hours or overnight.
• Fabulous!
• and just 3 Weight Watchers points.

REDUCED FAT PEANUT BUTTER PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

CREAMY PEACH PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
• Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt.
• Fold in whipped topping. Carefully spread in crust.
• Refrigerate at least 4 hours or until set.
• Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator