Quick Peach and Raspberry Pies

recipe
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.

Yield:

8 servings (serving size: 1 pastry wedge, 1/4 cup fruit mixture, and 1/4 cup ice cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 13 Minutes
Other: 15 Minutes

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 400°.

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

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

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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