Lunch: Peach Pie

You can stop searching: This is the only peach pie recipe you’ll ever need. This sweet summer specialty can be made with fresh or frozen peaches, so you can enjoy it all year long. We love it on its own, or paired with a scoop or two of vanilla ice cream.

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Peach Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2 teaspoon all-purpose flour
2 tablespoons peach preserves or jelly

Instructions

Heat oven to 425 °F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.

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