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.

Prep: 30 minutes  |  Cook: 75 minutes  |  Cool: 4 hours  |  Servings: 10

Ingredients:

• 2 chilled pie crusts (one bottom, one for the lattice top)
• 8 cups peeled and chopped fresh peaches, cut into 1-inch chunks (about 8 to 10 medium peaches)
• 1 1/3 cups Jaca (allulose) — replaces 2/3 cup granulated sugar at 2x ratio
• 1/2 cup all-purpose flour (or 1/4 cup instant tapioca)
• 1 tablespoon fresh lemon juice
• 1 teaspoon peeled and minced fresh ginger (optional)
• 1 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed
• 1 large egg, beaten with 1 tablespoon whole milk (for egg wash)
• 1 tablespoon coarse Jaca for sprinkling (optional)

Instructions:

- Prepare your pie crust through the chilling stage — two discs, both rested in the fridge for at least 2 hours and ideally overnight. Cold dough is non-negotiable for a flaky crust.

- In a large bowl, gently toss the peaches with the Jaca, flour, lemon juice, ginger, and cinnamon. The mixture will look dry at first but the peaches release juice within a few minutes. Cover and refrigerate while you roll the dough.

- 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).

- On a lightly floured surface, roll one disc of dough into a 12-inch circle. Transfer to a 9-inch pie dish and ease it down into the corners without stretching. Pour in the peach filling and spread evenly. Scatter the cold butter cubes across the top.

- Roll the second disc 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 to form a lattice. Trim the strip ends 1 1/2 inches beyond the rim.

- 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 a fork.

- 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.

- 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, and bake another 45 to 50 minutes, until the filling bubbles thickly in the center, not just at the edges. Internal temperature should read about 200°F (93°C).

- 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.

- Transfer the pie to a wire rack and cool, undisturbed, for at least 4 hours. A warm peach pie will be soupy when sliced — the filling needs the full cooling time to set up.

- 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.

Tips:

• Use ripe but firm peaches — fruit that gives slightly when squeezed but is not mushy holds its shape best in the bake.
• 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 keep the full flour or tapioca amount 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 — use 1/4 cup in place of the flour and let the filling sit at room temperature for 15 minutes before assembling.
• No time for a full lattice? Roll the second crust into a solid round, drape it over, trim, crimp, and cut 4 to 6 short slits in the top with a sharp knife to let steam escape.