Orchard Peach Pie

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (26 ounce) jar del monte orchard select sliced yellow cling peaches
  • 2
    tablespoons cornstarch
  • 12
    teaspoon cinnamon
  • 18
    teaspoon nutmeg
  • 2
    (9 inch) refrigerated pie pastry
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DIRECTIONS

  • Preheat oven to 425°F
  • Drain fruit reserving 1 cup syrup.
  • Dissolve cornstarch in fruit syrup in saucepan on your stovetop.
  • Add cinnamon, nutmeg and sugar, to taste.
  • Cook, stirring constantly, until thickened and translucent. Stir in fruit.
  • Prepare piecrusts.
  • Place bottom crust in pie plate and spoon in fruit mixture.
  • Place top crust over fruit; seal and flute edges.
  • Make slits in top crust for venting.
  • Bake on lower oven rack, 25 minutes or until golden brown.
  • Serve with vanilla ice cream or whipped cream, if desired.
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