Orchard Peach Pie

Treat your family to a taste of summer, no matter what the season. Orchard Peach Pie is fantastic served warm or chilled, and it has the perfect touch of sugar and spice.

Prep: 10 min | Bake: 25 min | Yield: 8 servings

Ingredients

• 2 (15 ounce) cans Del Monte Lite® Yellow Cling Sliced Peaches
• 2 tablespoons cornstarch
• 2 tablespoons granulated sugar, or to taste
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Refrigerated pastry for 2 (9 inch) pie crusts
• Low-fat vanilla ice cream or whipped cream (optional)

Instructions

1. Heat oven to 425 degrees F.
2. Drain fruit reserving 1 cup syrup.
3. Dissolve cornstarch in syrup in saucepan. Add sugar, cinnamon and nutmeg. Cook, stirring constantly, until thickened and translucent; adjust sugar as desired.
4. Stir in fruit.
5. Prepare pie crusts. Place bottom crust in pie plate and spoon in fruit mixture. Place top crust over fruit; seal and flute edges. Make slits in top crust for venting.
6. Bake on lower oven rack for 25 minutes or until golden brown.
7. Serve with low-fat vanilla ice cream or whipped cream, if desired.

Attribution

Recipe and photo used with permission from: Del Monte