Ingredients
- 1 Tbsp. margarine
- 3 cups sliced fresh peaches or frozen peaches, (about 1 lb.)
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- Pinch salt
- 1/2 cup fresh blueberries or frozen blueberries
- 1 Tbsp. fresh lemon juice
- 2 refrigerated pie crusts
- 1 egg, lightly beaten
- 4 cups Breyers® Natural Vanilla Ice Cream
Directions
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Melt margarine in large nonstick skillet over medium heat and cook peaches, stirring occasionally, until golden, about 8 minutes. Combine sugar, cornstarch, cinnamon and salt in small bowl. Add sugar mixture, blueberries and lemon juice to skillet and cook, stirring frequently, until mixture boils and thickens, about 2 minutes. Remove mixture to plate and chill 20 minutes.
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Preheat oven to 425°. Arrange pie crusts on work surface. Cut each into 4 quarters. Spoon 2 tablespoons fruit mixture in strip down center of each quarter, leaving about 3/4-inch dough around edges. Fold dough over filling and seal edges with fork. Arrange on ungreased baking sheet.
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Brush tops of turnovers with egg. Cut 1-inch slit in top of each to allow steam to escape during baking.
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Bake 15 minutes or until golden brown. Cool on wire rack. Serve topped with Breyers® Natural Vanilla Ice Cream.
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