|Peeled sliced peaches||4 Cup (64 tbs)|
|Sugar substitute/5 tablespoons granulated fructose||3 Tablespoon|
|Quick tapioca||1 Tablespoon, uncooked|
|Fresh lemon juice/Lime juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg/Ground cloves||1⁄8 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Sugar substitute/2 teaspoons granulated fructose||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Cold margarine/Butter||3 Tablespoon, cut into small pieces|
|Skim milk/Water||5 Tablespoon|
Preheat oven to 375Â°.
In a large bowl, combine the peaches, sugar substitute, tapioca, juice, cinnamon, and nutmeg and toss well.
Place in a 9-inch ceramic, glass, or nonstick pie plate.
Set aside for 15 minutes.
In a bowl, whisk together flour, sugar substitute, and baking powder.
Cut in margarine or butter with knives or a pastry blender.
Stir in skim milk or water and form dough into a ball.
On a floured surface, roll dough into a 10-inch circle.
Place over filling in pie plate and crimp edge.
Chill for 30 minutes.
Cut slits in crust.
Bake for 30 minutes or until crust is golden and filling is bubbly.
Remove from oven.