- Pennyslvania Peaches
After, option 2: (peach pie: butter crust, 6 peaches, 18 packets stevia, 1/2 tsp ground cinnamon, 1/8 tsp freshly ground nutmeg, 1/4 tsp powdered ginger, 2 Tbsp pellets unsalted butter tossed with 1/4 C flour)
Full disclosure: I have a friend who is diabetic. Full disclosure: I have no experience cooking without sugar (nor have I ever made it a priority). Having said that, I’m a fan of stevia, the super-intensive plant-extract sweetener, and I’m nothing if not flexible (and a bit adventurous).
So, I made a test pie the way I would if were using sugar, altering the sweetening by 75% to compensate for the stevia, and intentionally allowing the focus to be only the prominence of the highest quality peaches. Then, the taste test. (Not only is sugar a sweetener, it’s a flavor enhancer and I needed to understand how/if stevia performed this function.) I found that, while there was a sense of sweetness, the resultant flavor of the pie lacked the depth I was looking for. So, I threw the test pie out and made another, this time using the ingredients listed above. The result: a juicy, tender, flavorful pie, the spice blend providing the foundation to uplift the total taste experience.
Full disclosure: This photo is not the pie; it’s a peach tart with custard I made earlier. (It’s peach season, after all.) We ate the pie (with whipped heavy cream) too quickly to photograph it. Smile.