Prep Time 30m
Cook Time 50m
Ready Time 200m
Yield 8 servings


Ingredients
CRUST
FILLING
  • 3 cups peeled, sliced peaches
  • Frozen dry pack peaches, thawed
  • 1 1/2 cups raspberries
  • 1/2 teaspoon almond extract
  • 1 1/2 cups sugar
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter
TOPPING
  • 2 tablespoons milk
  • 1 teaspoon sugar
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Prepare 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. Do not bake.
  • Step 3Combine peach slices, raspberries and almond extract in medium bowl; set aside. Stir together sugar, flour, and cinnamon in small bowl until mixed. Add to fruit; stir to coat.
  • Step 4Transfer fruit filling to unbaked crust; dot with butter.
  • Step 5Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush top crust with milk; sprinkle with sugar.
  • Step 6Bake 45 to 50 minutes, or until crust is nicely browned. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.
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