Here is a great sugar-free and lower-fat pie treat that’s easy to make,
with exotic sweet fruit and no artificial sweetener.  The fruit is so
sweet you don’t need additional sugar. You can use a frozen piecrust, or
make one from scratch.  Feel free to vary the fruits used; I picked
unusual ones that are very sweet for an important dinner party we had
recently. (Note: if you are diabetic, please consult your doctor about eating any pie,
sugar-free or not!)

Dr. Norris Chumley’s Sugar-Free Exotic
Fruit Pie

Preheat oven to 425

Ingredients:
1 ½ cup peaches (fresh
or canned without syrup)
3 Kiwi Fruits
3 Apricots
¾ cup Raisins
Juice
of ½ lemon, fresh or bottled
Cornstarch
Salt
Cinnamon or
Nutmeg
2 Pie Crusts (bottom and top) frozen, mix, or scratch, without
added sugar

Slice the fruits into medium
slices.  Remove any and all pits!

Roll and shape the bottom crust
for a 6″ pie dish, making sure to have extra dough for the sides of the
baking dish. (You don’t need to grease or oil the dish by the way.)
Handle the dough as little as possible, so that it will stay crispy.

Place the crust into the
dish and “flute” the edges with fingers so that it looks extra homemade!

Drain any water or
juice from canned fruit.
Mix all the fruit together in a small bowl.

Add 2 tablespoons cornstarch
to the fruit mixture.
Add 1 teaspoon lemon juice (about ½ small
lemon)
Add ½ teaspoon salt and ½ teaspoon cinnamon (or nutmeg)
Stir
gently.

Pour everything
into the prepared crust in the baking dish.

Roll out the top crust
on a piece of waxed paper, then carefully place on top of the pie.  Cut
some designs into the crust if you like at this point.  I made a little
heart with “rays of emotions.”

Bake in preheated
425-degree oven for about 35-45 minutes, until top crust is golden
brown.

Serve with a smile!

Thanks
Nate, for helping me with the photos.

Please share your favorite
sugar-free pie recipe by posting
in the comments box below.

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