Peach & Fruit Cocktail Pie
Peach & Fruit Cocktail Pie
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.
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.
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