Summers Delight Pie

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  1 reviews
  • 40|min prep time
  • 3|hr|30|min total time
  • 17 ingredients
  • 8 servings

Filling

5
large peaches, peeled, sliced
2
large nectarines, sliced
1/2
cup dried cherries
1/2
cup sugar
1/4
cup quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/4
teaspoon almond extract
2
tablespoons butter
1
tablespoon red hot cinnamon candies
1
tablespoon butter
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
1/4
cup sugar
1/2
teaspoon ground cinnamon
2
teaspoons vanilla sugar

Directions

  1. 1 Heat oven to 350°F. In large bowl, mix all filling ingredients except 1 tablespoon butter and 3/4 cup almonds.
  2. 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. 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. 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. 5 Bake 50 to 60 minutes or until deep golden brown. Cool at least 2 hours before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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