One of the oldest dessert recipes that we have written record of is for a peach dish from ancient Roman times. You can read more about it at the link below. As strange as it sounds, the dish is flavored with cumin, which gives a lingering warmth that makes a nice contrast to the sweetness of the peaches.
I was so inspired by this ancient recipe and knew the resulting dessert would be perfect for our ongoing series of recipes for Italian cuisine that are compatible with Type 2 Diabetes.
The small amount of cumin is complemented with the sweet spice of cloves and balanced with vanilla. The free-form method crust makes a beautiful peach pie that is rustic but delicious!
This Recipe Makes 10 servings. Nutrition data per 1 serving: 136 calories, 23g carbohydrates, 5g fat. For dietary exchanges, count as 1 starch, 1/2 fat, and 1 fruit.
Preheat the oven to 400°F. Cover a perforated pizza pan with heavy duty aluminum foil. Spray the foil with release spray.
Unroll the pie crust and center on the foil. Use palms to gently flatten and stretch the pie crust so that it is of an even depth.
In a medium bowl, stir together the peaches, cloves, vanilla, cumin, and powdered sugar. Pour the peach mixture into the center of the crust and spread to within 2″ of the edge of the crust.
Fold the outer 2″ of crust up and over the top of the peaches. There will be folds of extra crust; distribute the extra crust evenly around the edge of the pie in an attractive manner. Drizzle the olive oil over the exposed peaches in the interior of the pie.
Bake at 400°F for 20-22 minutes. If the edges of the pie crust start to get too dark, fold the excess aluminum foil up and over the crust edges to protect them from the heat, but so that the peaches in the interior are still exposed. Serve with a small scoop of sugar-free vanilla ice cream or with a small amount of heavy cream poured over the top of each slice.