Name: Easy Peach Pie
Total time: 180 min
Yield: 8
Ingredients: 2 refrigerated pie crusts; 4 cups sliced peaches (fresh, or canned and drained); 150 g FRUPPIE Peach; ⅓ cup (65 g) sugar; 3 tbsp cornstarch; ½ tsp cinnamon; 1 egg, beaten

Ingredients

2 refrigerated pie crusts
4 cups sliced peaches (fresh, or canned and drained)
150 g FRUPPIE Peach
⅓ cup (65 g) sugar
3 tbsp cornstarch
½ tsp cinnamon
1 egg, beaten

Instructions

Heat the oven to 400°F (200°C) and line a pie dish with one crust.
If using canned peaches, drain them very well and pat dry. Toss the peaches with the FRUPPIE, sugar, cornstarch and cinnamon; if the mixture looks very juicy, add 1 more tbsp cornstarch. Pour into the crust.
Cover with the second crust, crimp the edges, cut a few vents and brush with egg.
Bake 45–50 minutes, until golden and the filling bubbles in the center (that's when it has thickened). Cool at least 2 hours before slicing so the filling sets.

Once opened, keep FRUPPIE in the refrigerator and use it within 1 week.

Easy Peach Pie.

Ingredients

Instructions

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