Peach Pie with Whipped Goat Cheese

Peach Pie

1. In a large bowl, combine Swerve, Granular and brown; add peaches and toss gently. Cover and let stand for 1 hour. Drain peaches in a colander that is placed over a bowl, reserving juice.
2. Preheat oven to 375 degrees.
3. In a small saucepan, combine the nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and butter. Remove from heat and sprinkle xanthan gum over liquid and whisk in quickly. Set aside for 7 minutes. Pour over peaches in separate bowl and gently fold in.  Pour into cooked crust in 9 in pie pan if your crust is gluten free; uncooked, if it isn’t gluten free.
4. Bake for 30 minutes. After 30 minutes cover edges or entire pie loosely with foil. Cook for 15 more minutes until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack, and serve warm or at room temperature.
5. Top with Whipped Goat Cheese.

Makes 8 servings.

Whipped Goat Cheese

1. In a stand mixer mix the cheese, cream, Swerve, Confectioners and vanilla on high for 5 minutes scraping down sides as necessary.
2. Place into a bowl, cover and refrigerate until ready to serve.