Ingredients
8
8 servings
- •1 (10 ounce) package frozen unsweetened raspberries, thawed
- •1 (10 ounce) package frozen unsweetened sliced peaches
- •1.3333333730698 cups white sugar, divided
- •6 tablespoons all-purpose flour
- •1 (14.1 ounce) package double crust pie pastry, thawed
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix together raspberries, peaches, 1 cup sugar, and flour in a large bowl until combined.
- Press one pie crust into a 9-inch pie dish; pour fruit mixture into the prepared pie dish. Sprinkle with remaining 1/3 cup sugar.
- Use cookie cutters to imprint designs in the second pie crust. Lay the scored crust over fruit mixture; pinch the edges together to seal.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 378
- Carbohydrate: 67g
- Fat: 11g
- Fiber: 4g
- Protein: 4g
- Sugar: 39g
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