- 1 ea Pillsbury Pie Crust
- 4 Peaches, sliced thin
- ½ cup Coconut Sugar
- 3 tbsp Corn Starch
- 1 tsp Lime or Lemon Juice
- ¼ tsp Salt
- 1 tbsp Cold Butter, cut into small pieces
- 1 Egg White, for egg wash
- ½ tbsp Water , for egg wash
- 1 tbsp Sanding Sugar
Method of Preparation
Preheat oven to 375³F.
Toss peaches gently with coconut sugar, cornstarch, lime juice and salt.
Roll out the pie crust on a parchment lined baking sheet.
Arrange the peach slices in a circular pattern, leaving 2" of pie crust around the sides.
Fold the sides inward, slightly overlapping each other.
Add butter pieces to the tops of the peaches.
Lightly brush the crust with an egg wash and sprinkle with sugar.
Bake for 28-30 minutes.