2 Wheat Pie Crusts
6 medium fresh peaches peeled and sliced (or 2 15-oz cans of fruit juice
sweetened sliced peaches)
¾ stick of butter
3 cups water
1 tablespoon lemon juice
½ cup sucanat
½ cup maple syrup
½ teaspoon salt
1 teaspoon cinnamon
1 tablespoon vanilla
½ teaspoon nutmeg
½ teaspoon pumpkin pie spice mix
2 tablespoon arrowroot
In a 4-quart saucepan place sliced fresh peaches in water, heat water to a boil. Cook
peaches until tender. (For canned peaches, omit water and pour into saucepan
with juice.) Add all remaining
ingredients. Heat 5 minutes more. Pour into 9"x12" pan lined with one wheat pie
crust on bottom. Slice remaining pie
crust into 1-inch pieces. Place strips
of crust on top of peach mixture, alternating across and lengthwise. Sprinkle one teaspoon cinnamon mixed with ¼
cup sucanat generously on top of the crust.
Bake in 375 degree oven for 1 hour.
* * *