Quick Peach Pie with Crumble Topping

Again the inspiration for this creation was the need to use up pantry items nearing expiration. It's funny how the idea of having to throw out food gets me to come up with some great ideas!

I had a reduced fat prepared graham cracker crust and frozen peaches in dire need of attention. With a little tender loving care, I created a delicious and decadent "semi" homemade pie.

I don't think I've ever made just a plain peach pie before. I've always added blueberries and made my own crust. In this case I figured the prepared graham crust would be a good complement to the peaches and the crumb topping really added an extra richness.

Speaking of richness, this a fairly rich pie. I did however, reduce the fat by using half the amount of butter than in traditional crumbles. I also cut the sugar. Don't worry it was absolutely fabulous! You can cut a lot of extra fat and calories without even noticing the difference in flavor.

Quick Peach Crumble Pie

1 prepared reduced fat graham cracker crust
1 egg white, beaten
1 16 oz. bag frozen peaches or 2 - 2 1/2 cups fresh peaches, sliced 1/4" thick
1/4 cup turbanado sugar, or regular white sugar
1 tablespoon tapioca
1/8 teaspoon sea salt

Crumble

1/2 cup all purpose unbleached flour
1/4 cup oatmeal
1/2 cup brown sugar, packed
1/4 cup butter (4 tablespoons)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt

Preheat oven to 375 degrees.
Brush pie crust with egg white and bake for 5 minutes. Set aside to cool.

If using frozen sliced peaches, spread them out on a cookie sheet to thaw and cut each slice in half to make them about 1/4" thick.

In a medium bowl, place peaches, 1/4 cup sugar, tapioca and salt. Stir and let stand for 15 minutes.

In the meanwhile prepare the crumble topping. Mix flour, oatmeal, brown sugar, butter, and spices with a fork until it resembles coarse bread crumbs.

Place peaches in the prepared crust and top with the crumb mixture. Place on top of a foil lined bake sheet.

Bake in preheated 375 degree oven for about 50-55 minutes or until topping is golden and peaches are bubbling and tender.

Healthy Can Be Easy and Delicious!

From a Chemical Pie to a Healthy Alternative

I love to transform "dirty" recipes into healthy and natural recipes. This pie was the perfect candidate. The original recipe is from Jif Peanut Butter and my changes are listed along side in red.
By the way, the change was just as delicious as the original and I got rave reviews from everyone who tried it, even the skeptics. Go healthy-your body will thank you!!

Decadent Peanut Butter Pie
by Jif Peanut Butter

1 prepared chocolate cookie pie crust, or a natural chemical free prepared graham crust(from Whole Foods)

1 cup JIF Creamy Peanut Butter, or a natural brand without the partially hydrogenated fat(trans fat), high fructose corn syrup, or preservatives

8 oz. cream cheese (at room temperature), or a low-fat cream cheese, or Soy cream cheese which has much less saturated fat than even the low-fat cream cheese

1/2 cup sugar, or pure unrefined organic sugar

4 1/2 cups (12 oz. container) of non-dairy whipped topping, divided, or a natural brand if there is such a thing (I'll be looking for it next time), if not maybe light whipped cream(preferably organic)

1 1/2 teaspoons pure vanilla extract, my recommendation if using the soy cream cheese

1-11.75 oz. jar SMUCKER'S Hot Fudge Ice Cream Toppings, divided, or a natural brand without all the chemicals and preservatives

Drizzle:
2 Tbs. SMUCKER'S Hot Fudge and 2 Tbs. JIF Peanut Butter, or a natural alternatives

Directions
In a medium bowl, beat together the Peanut Butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute, or heat in a small saucepan (the microwave is evil). Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. Peanut Butter going in the opposite direction of the hot fudge.