We really like this recipe because the peaches are not saturated in sugar. Admittedly, pie-crust is not a health food but in small doses, we think it’s just fine.
Ingredients:
Homemade Pie Crust
2 cups all-purpose flour
2/3 cup shortening
¼ teaspoon salt
6-7 tablespoons cold water
In medium mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork. Push to the side of the bowl. Repeat this process until the entire mixture is moistened.
On lightly floured surface flatten 1 ball of dough with hands. Roll dough from center to edge forming a circle about 12 inches in diameter. Ease pastry into pie pan.
For top crust: Roll out second ball of dough. Cut four slits in top crust. Place top crust evenly around pie pan.
Pie Filling
6 cups freshly sliced peaches
½ tablespoon Tapioca pudding
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
½ teaspoon cinnamon
¼ teaspoon nutmeg
Combine all ingredients and stir well. Pour mixture evenly into a 9 inch pastry lined pie pan. Place top crust evenly over the pan. Bake at 350◦ for 1 hour.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.
