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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Classic Peach Pie with Jaca
The all-American summer pie — buttery flaky double crust wrapped around fresh peaches in a cinnamon-spiced filling, baked until the juices bubble through the lattice top and turn deep amber. The granulated sugar in the filling is replaced with Jaca (allulose) at double the amount, so the peaches still get that glossy, syrupy bake without the conventional sugar. Adapted from Sally's Baking Addiction. This is a Jaca-adjusted healthier version.
Ingredients
- 2 crusts homemade or store-bought pie crust (one for the bottom, one for the lattice top — chilled)
- 8 cups peeled and chopped fresh peaches (about 1.4 kg or 8 to 10 medium peaches, cut into 1-inch chunks)
- 1 1/3 cups Jaca (allulose) (replaces 2/3 cup granulated sugar at 2x ratio — sweetens the peaches and helps form the glossy filling)
- 1/2 cup all-purpose flour (or 1/4 cup instant tapioca — thickens the filling so it sets cleanly when sliced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon peeled and minced fresh ginger (optional — adds a subtle warmth that lifts the peaches)
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed (about 28 g — dotted over the filling before the top crust)
- 1 whole large egg (beaten with the milk for the egg wash)
- 1 tablespoon whole milk (for the egg wash)
- 1 tablespoon coarse Jaca for sprinkling (optional — gives the top a sparkly, glassy finish)
Sweetener Used
1 1/3 cups Jaca (allulose) in the filling Allulose
Replaces: 2/3 cup granulated sugar
Instructions
- 1
Prepare your pie crust through the chilling stage. You need two discs of dough, one for the bottom and one for the lattice top, both rested in the fridge for at least 2 hours and ideally overnight. Cold dough is non-negotiable for a flaky crust.
- 2
In a large bowl, gently toss the chopped peaches with the Jaca, flour, lemon juice, ginger, and cinnamon until evenly coated. The mixture will look dry at first but the peaches will release juice within a few minutes. Cover and refrigerate while you roll the dough.
- 3
Position a rack in the lower third of the oven and place a rimmed baking sheet on the bottom rack to catch any drips. Preheat the oven to 425°F (218°C).
- 4
On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and ease it down into the corners without stretching. Pour the peach filling into the crust and spread it out evenly. Scatter the cold butter cubes across the top.
- 5
Roll the second disc of dough into a 12-inch circle and cut it into 10 to 12 strips, each about 3/4 inch wide. Lay 6 strips across the pie in one direction, then weave the remaining strips perpendicular over and under to form a lattice. Trim the strip ends so they hang about 1 1/2 inches beyond the rim.
- 6
Fold the overhanging bottom crust up and over the ends of the lattice strips and press to seal. Crimp the edge with your fingers or the tines of a fork.
- 7
In a small bowl, whisk the egg with the milk. Brush the lattice and crimped edge generously with the egg wash, then sprinkle the coarse Jaca over the top if using.
- 8
Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C), shield the edges of the crust with foil or a pie shield to keep them from burning, and continue baking for another 45 to 50 minutes, until the filling bubbles thickly in the center, not just at the edges. The internal temperature of the filling should read about 200°F (93°C).
- 9
Watch the bake in the last 15 minutes. Allulose browns the egg-washed top a touch faster than conventional sugar — once the lattice goes deep golden, keep the foil shield in place and finish baking just until the center bubbles. If the top is browning too fast, drape a loose piece of foil over the whole pie.
- 10
Transfer the pie to a wire rack and cool, undisturbed, for at least 4 hours. This is the hardest step. A warm peach pie will be soupy when sliced — the filling needs the full cooling time to set up so each slice holds its shape.
- 11
Slice and serve at room temperature, ideally with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream. Cover and refrigerate leftovers for up to 5 days.
Pro Tips
- Use ripe but firm peaches. Fruit that gives slightly when squeezed but is not mushy holds its shape best in the bake. Overripe peaches collapse into peach soup; underripe ones never get tender.
- Peel quickly by scoring an X into the bottom of each peach, dropping them into boiling water for 30 to 40 seconds, then plunging them into an ice bath. The skins slip right off.
- Allulose pulls slightly less juice out of the fruit than sugar does, so the filling thickens a touch faster — keep the full flour or tapioca amount in the recipe, and trust the 4-hour cool to firm everything up. Skipping the cool is the number one reason pies come out runny.
- Tapioca is the secret weapon for crystal-clear, glossy filling. If you have instant tapioca on hand, use 1/4 cup in place of the flour and let the filling sit at room temperature for 15 minutes before assembling so the tapioca can hydrate.
- Egg-washed crust with coarse Jaca on top browns a bit darker and faster than the sugar version. Start checking the color at the 50-minute mark and shield the top early if it is racing ahead of the filling.
- No time for a full lattice? Roll the second crust into a solid round, drape it over the pie, trim, crimp, and cut 4 to 6 short slits in the top with a sharp knife to let steam escape. Less photogenic, equally delicious.
- Frozen peaches work in a pinch. Use the full 8 cups, thaw them completely, drain off the excess liquid, and bump the flour up by 2 extra tablespoons to handle the extra moisture.
- Pair leftovers with a strong cup of black coffee for breakfast. The cold pie with a thick, set filling is arguably better the next day than fresh out of the oven.