- 1 Tbsp. I Can't Believe It's Not Butter!® Spread
- 3 cups sliced fresh or frozen peaches (about 1 lb.)
- 1 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- Pinch salt
- 1/2 cup blueberries
- 1 Tbsp. fresh lemon juice
- 2 refrigerated pie crusts
- 1 egg, lightly beaten
- 4 cups Breyers® Homemade Vanilla Ice Cream
1Melt Spread in nonstick 12-inch skillet over medium heat and cook peaches, stirring occasionally, 8 minutes or until golden. Combine cornstarch, sugar, cinnamon and salt in small bowl. Add cornstarch mixture, blueberries and lemon juice to skillet and cook, stirring frequently, 2 minutes or until mixture thickens and boils. Remove skillet from heat: Transfer to plate and chill 20 minutes.
2Preheat oven to 425°. Arrange dough rounds on work surface. Cut each into 4 pieces by cutting in half lengthwise and crosswise. Spoon 2 tablespoons filling in strip down center of each quarter, leaving about 3/4 inch dough uncovered at each end. Fold dough over filling. With fork, press edges together to seal. Arrange pies on ungreased cookie sheet.
3Brush tops of pies with egg. With knife, cut 1-inch slit in top of each pie to allow steam to escape during baking.
4Bake 15 minutes or until golden brown. Transfer pies to wire rack to cool. Serve topped with Breyers® Homemade Vanilla Ice Cream.