INGREDIENTS
Filling
5
large peaches, peeled, sliced
2
large nectarines, sliced
1/4
cup quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/4
teaspoon almond extract
1
tablespoon red hot cinnamon candies
3/4
cup sliced blanched almonds
Crust and Topping
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4
cup sliced blanched almonds
1/2
teaspoon ground cinnamon
2
teaspoons vanilla sugar
DIRECTIONS
1
Heat oven to 350°F. In large bowl, mix all filling ingredients except 1 tablespoon butter and 3/4 cup almonds.
2
In 10-inch skillet, melt 1 tablespoon butter. Stir in 3/4 cup almonds. Cook, stirring constantly, until almonds are toasted. Remove from skillet to heatproof plate; cool. Stir into peach mixture.
3
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour peach mixture into crust-lined plate. Unroll second crust on work surface. With 2 1/2- or 3-inch round cookie cutter, cut 1 circle from center of crust. Top pie with second crust and flute. Cut dough circle into triangles; place around circle in crust to resemble sun shape.
4
In small bowl, mix 1/4 cup almonds, 1/4 cup sugar and 1/2 teaspoon cinnamon; spoon into opening in top crust. Sprinkle vanilla sugar over top crust.
5
Bake 50 to 60 minutes or until deep golden brown. Cool at least 2 hours before serving.
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