1: box Pillsbury™ refrigerated pie crusts, softened as directed on box. 8: large firm ripe peaches (about 4 lb). 1/2: cup packed light brown sugar. 1/3: cup ...
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1: can (21 oz) peach pie filling with more fruit. 1/4: teaspoon ground ginger. 1/4: teaspoon finely shredded lemon peel. 2: (6 oz) cans Pillsbury™ Grands!
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Followed this recipe exactly. The taste was great! The filing consistency was not runny when cut, which was a plus! Took much longer to cook than what it says ...
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Heat oven to 425°F. Divide dough in half. In medium bowl, crumble 1 half to coarse crumbs. Stir in brown sugar and cinnamon. Spread in ungreased 13x9- inch ...
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Blanket peach filling with easy-to-use refrigerated pie crust to make these tempting dumplings. Served with peachy sauce and ice cream, they're irresistible!
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Peaches and raspberries pair perfectly in individual tarts served right out of the oven. ... 1: box Pillsbury™ refrigerated pie crusts, softened as directed on box.
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2 1/4: lb dark-orange sweet potatoes, peeled. 1: cup peach pie filling (from 21-oz can). 2: tablespoons margarine or butter, melted. 1: teaspoon grated gingerroot.
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Bake 1 1/2 packages (16 oz each) Pillsbury™ Ready To Bake!™ refrigerated ... With spatula, gently fold in 1 can (21 oz) peach pie filling. 4. Spread mixture ...
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