Peach & Fruit Cocktail Pie
January 23, 2020 Lee
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Peach & Fruit Cocktail Pie

Adapted from an internet recipe.
I made this on 23 Jan 2020, and it is excellent pie. Very easy to put together, common ingredients. This is a great way to use up canned peaches and fruit cocktail you may have sitting around.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 2 pie crusts, store bought or homemade, Shortcut
  • 1 can sliced peaches, drained, 15 oz (425 g) can
  • 1 can fruit cocktail, aka mixed fruit, drained, 15 oz (425 g) can
  • 1 cup sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • ½ cup all purpose flour
  • 1½ teaspoons butter, softened
  • 1 egg, beaten

Instructions
 

  • Preheat your oven to 180° C (350° F), get a 9 inch pie dish out, add the bottom crust to the dish.
  • In a mixing bowl, add the drained peaches, fruit cocktail, sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir to mix.
  • To the mixing bowl, sprinkle in half of the flour and stir until the flour is mixed in, repeat with the remaining flour. Add the butter and stir that in.
  • Pour the mixture into the prepared pie dish and spread out evenly.
  • Top with the second crust, flute the edges then cut some slits in the crust. Brush the top with beaten egg.
  • Bake for 50-55 minutes or until the crust is golden brown. (I am absolutely horrible at fluting a pie crust, I need to work on that.) Move to a rack to cool.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Pie Crust, Basic Buttery Pie Crust, or Olive Oil Pie Crust.
Variants: 1. Feel free to make a lattice top with the second pie crust. 2. Serve with a scoop of vanilla ice cream. 3. After brushing the top with the beaten egg, sprinkle on some sugar for a sweet crust.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS

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