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Quick Peach and Raspberry Pies

Prep time 7 mins
Cook time 13 mins
Other time 15 mins
Yield 8 servings (serving size: 1 pastry wedge, 1/4 cup fruit mixture, and 1/4 cup ice cream)
This is a great make-ahead dessert. Prepare the fruit mixture and refrigerate in an airtight container. Bake the pastry wedges, cool, and store at room temperature in a large zip-top bag. Assemble one or more desserts just before serving.


  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice (optional)
  • 1 3/4 cups frozen sliced peaches, thawed and diced (about 12 ounces)
  • 2/3 cup frozen unsweetened raspberries, thawed (about 4 ounces)
  • 1/2 teaspoon vanilla extract
  • 2 cups vanilla fat-free, no-sugar-added ice cream

Nutrition Information

  • calories 242
  • fat 7.0 g
  • satfat 3.0 g
  • protein 3.4 g
  • carbohydrate 42.8 g
  • cholesterol 5 mg
  • iron 0.6 mg
  • sodium 137 mg
  • caloriesfromfat 25 %
  • fiber 1.5 g
  • calcium 64 mg

How to Make It

  1. Preheat oven to 400°.

  2. Unfold dough, and cut into 8 wedges; place on a baking sheet.

  3. Bake at 400° for 11 minutes or until golden. Cool completely on a wire rack.

  4. Combine sugar, cornstarch, cinnamon, and, if desired, allspice, in a large saucepan. Add peaches, stirring well. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick and sugar dissolves, stirring constantly. Remove from heat; stir in raspberries and vanilla. Let stand 15 minutes. Top each pastry wedge with 1/4 cup fruit mixture and 1/4 cup ice cream.

Oxmoor House Healthy Eating Collection