Quick Peach and Raspberry Pies |
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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 |
Directions:
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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