• Cooking Time:
  • Servings:
  • Preparation Time:


  • Crust
  • 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 5 1/2 to 6 cups sliced peeled peaches (8 to 9 medium)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Sauce
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved
  • 1/2 teaspoon almond extract


  • Heat oven to 400°F.
  • Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In large bowl, gently mix peaches and lemon juice to coat.
  • Gently stir in all remaining Filling ingredients.
  • Spoon into crust-lined pan.
  • Top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  • Cool at least 1 hour before serving.
  • Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch.
  • If necessary, add water to reserved raspberry liquid to measure 1/2 cup.
  • Gradually stir liquid into sugar mixture.
  • Cook, stirring contantly, over medium heat until mixture boils and thickens.
  • Gently fold in raspberries; stir in almond extract.
  • Cool completely, about 1 hour.
  • To serve, cut pie into wedges; place on individual dessert plates.
  • Spoon sauce over pie.


Categories: Dessert  Pie  Tart 

Author Credit: Pillsbury

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