- 1 (15 ounce) package refrigerated piecrusts
- 10 cups sliced fresh peaches
- 1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup all-purpose flour
- 1/4 cup pineapple juice
- 2 tablespoons butter
- 1/2 teaspoon almond extract
- Preheat oven to 450 degrees F. Lightly spray an 11- x 7-x 2-inch baking dish with vegetable cooking spray.
- Unroll one piecrust round; cut to an 11- x 7- inch rectangle. Place in prepared baking dish. Bake for 10 to 12 minutes or until lightly browned. Set aside.
- Combine peaches, SPLENDA(R) Granulated Sweetener, flour, pineapple juice, butter, and almond extract in a large Dutch oven; bring mixture to a boil. Reduce heat and simmer 10 minutes or until peaches are tender. Cool slightly. Spoon mixture over baked crust.
- Unroll remaining piecrust round; cut into 1-inch strips. Arrange in a lattice design over peach filling. Bake 15 additional minutes or until crust is lightly browned. Serve warm.