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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