A dual delight—two tender fruits in a flaky double crust. Tasting a slice is a plum assignment!
box Pillsbury™ refrigerated pie crusts, softened as directed on box
tablespoon peach-flavored gelatin (from a box)
cups sliced peeled fresh peaches or frozen (thawed) sliced peaches
medium red plums, peeled, pitted and thinly sliced
tablespoon butter or margarine
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In large bowl, mix gelatin, cornstarch and 1 cup sugar; stir in peaches. Spoon into crust-lined pie plate. Top with plum slices. Dot with butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Brush small amount of water over top crust; sprinkle lightly with 1/2 teaspoon sugar. Cover edge of crust with strips of foil to prevent excessive browning.
Bake 10 minutes. Reduce oven to 350°F; bake 35 to 40 minutes longer or until crust is golden brown and peaches are tender. Cool on cooling rack 1 hour 30 minutes before serving.
The addition of peach-flavored gelatin bumps up the peach flavor and thickens the filling upon cooling.
Linda Pauls, from Buhler, KS, won first place at the 2006 Kansas State Fair. She went on to place in the national Pillsbury® Refrigerated Pie Crust Championship.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.