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Plum Peachy Pie

Plum Peachy Pie
  • Prep 25 min
  • Total 2 hr 45 min
  • Ingredients 8
  • Servings 8
A dual delight—two tender fruits in a flaky double crust. Tasting a slice is a plum assignment!
Updated December 22, 2009
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon peach-flavored gelatin (from a box)
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 4 cups sliced peeled fresh peaches or frozen (thawed) sliced peaches
  • 2 medium red plums, peeled, pitted and thinly sliced
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon sugar

Steps

  • 1
    Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
280mg
12%
Potassium
170mg
5%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
6%
Sugars
35g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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