• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C

Ingredients Jump to Instructions ↓

  1. 3 (15-ounce each) cans canned sliced peaches in light syrup, drained*

  2. 2 tablespoons cornstarch

  3. 1 tablespoon lemon juice

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoon salt

  6. 3/4 cup Equal Spoonful**

  7. 1 teaspoon vanilla extract

  8. Pastry for single crust 9-inch pie

  9. 1 tablespoon Equal Spoonful**

  10. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens.

  2. Remove from heat. Stir in 3/4 cup Equal and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan.

  3. Meanwhile, roll pie pastry on floured surface to form a 9-inch square. Place pastry over hot peach mixture. Trim and flute edge. Cut a few slits in top to allow steam to escape. Sprinkle top of pastry with combined 1 tablespoon Equal and 1/4 teaspoon cinnamon.

  4. Bake in preheated 400°F oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Serve warm or at room temperature.


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