Chef Ron's Famouse Sugar-free Peach Cobbler
Chef Ron Cook
Regency Retirement Village
1 15. oz. pkg refrigerated pie crust
1 c. splenda, granulated
3 tbsp. corn starch
3/4 tsp. ground cinnamon
1/4 ground nutmeg
1/8 tsp. salt
7 med. baking peaches, peeled, cored & sliced (about 7 c.)
Preheat oven 425 degrees. Unroll one pie crust & place in 9 in. pie plate. Combine Splenda, corn starch, cinnamon, nutmeg and salt in a large bowl. Add peaches, tossing gently. Unroll remaining pie crust; roll to 1/8 in. thickness. Place over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
Bake 40-50 min. or until crust is golden. Cover edges with foil to prevent excessive browning if necesary. Cool on wire rack 1 hour before serving.