SUGAR-FREE LAZY PEACH PIE

Jul 2

No crust, no added sugar — just ripe peaches doing the work

The trick to this pie is patience, not sugar. Letting peaches ripen fully on the counter concentrates their natural sweetness to the point that no added sugar is needed at all. Skip the crust, skip the sugar, and let ripe fruit and a hot oven do the rest.

INGREDIENTS

- 8–10 ripe peaches, left on the counter to ripen fully

- 2 tablespoons cornstarch

- 1 teaspoon cinnamon

- Granola, for topping

DIRECTIONS

1. Slice the ripe peaches into wedges.

2. Toss the peach wedges with the cornstarch and cinnamon until evenly coated.

3. Transfer to a skillet or pie pan, cover with foil, and set the pie pan on a baking sheet to catch any overflow.

4. Bake at 375°F for 45 minutes, until the peaches are soft and bubbling.

5. Remove from the oven and top with granola while still hot.

6. Serve warm.

WHY IT WORKS: Fully ripened peaches convert more of their starch into natural sugar, so the riper the fruit, the sweeter the pie — no added sugar required. The cornstarch thickens the juices as they bake, giving you that classic pie filling texture without a crust or a sweetener.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

SUGAR-FREE LAZY PEACH PIE

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