Easy As Pie Two Crust Fruit Pie

Need a quick dessert that looks homemade?  
Head to your freezer!
Grab a pair of frozen pie crusts.  
Set them out to thaw for about 5 minutes.
Carefully remove the tin pie plate from one of them, and 
gently lay it into your glass pie plate.
Fill the crust with pre-made pie filling from either a can, or your freezer (see our
recipe for frozen peach pie filling here.)
Using a cookie cutter, or other rather sharp edged object, cut out a design
in the other crust prior to removing it from the tin pie plate. (I used the back 
side of a cake decorating tip to get these rounds in my peach pie).
Once your design is cut, flip the crust over onto the top of your
pie filling and let it naturally sink down.  You can press it down lightly,
but beware of cracking (you can see where I pressed it a bit too firmly).
Bake at 425° for about 40 minutes, or until golden, and there you have it!
A beautiful, fresh baked, two crust fruit pie!

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