Quick Peach and Raspberry Pies

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 7.0g
  • Saturated fat: 3.0g
  • Protein: 3.4g
  • Carbohydrate: 42.8g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 137mg
  • Calories from fat: 25%
  • Fiber: 1.5g
  • Calcium: 64mg

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

  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.
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