Prep Time 25m
Cook Time 40m
Ready Time 105m
Yield 8 servings

  • 2 1/2 cups (2 to 3 large) peeled, sliced fresh or frozen peaches
  • 3/4 cup granulated sugar, plus additional for topping
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped almonds
  • 3 tablespoons butter, melted
  • Double Crust Classic Crisco® Pie Crust
  • 1 egg white, lightly beaten
Preparation Directions
  • Step 1Combine peaches, sugar, tapioca, lemon juice and almond extract in medium bowl. Stir well. Let stand while making crumb mixture and crust.
  • Step 2Combine flour, brown sugar, nuts and butter in small bowl until mixture resembles coarse crumbs.
  • Step 3Heat oven to 425°F.
  • Step 4Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Trim edge of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Sprinkle half of crumb mixture over unbaked pie crust.
  • Step 5Pour peach filling into unbaked bottom crust. Top with remaining crumbs.
  • Step 6Roll out dough for top crust. Cut heart shapes out of dough with cookie cutter. Place on filling around edge of pie with heart tips pointing to center.
  • Step 7Brush hearts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning.
  • Step 8Bake at 425°F for 10 minutes. Reduce oven temperature to 350ºF. Bake 25 minutes. Remove foil. Bake 5 minutes or until crust browns. Serve barely warm or at room temperature.
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