Quick Peach and Raspberry Pies

Ingredients

• 2 teaspoons cornstarch 
• 0.3 cup brown sugar dark packed
• 0.5 teaspoon ground cinnamon 
• 12 ounces peaches diced frozen thawed sliced
• 4 ounces raspberries unsweetened frozen thawed
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 2 cups vanilla fat-free
• 0.5 teaspoon vanilla extract 

Equipment

• baking sheet
• sauce pan
• oven
• wire rack

Directions

1. Preheat oven to 40
2. Unfold dough, and cut into 8 wedges; place on a baking sheet.
3. Bake at 400 for 11 minutes or until golden. Cool completely on a wire rack.
4. Combine sugar, cornstarch, cinnamon, and, if desired, allspice, in a large saucepan.
5. Add peaches, stirring well. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick and sugar dissolves, stirring constantly.
6. Remove from heat; stir in raspberries and vanilla.
7. Let stand 15 minutes. Top each pastry wedge with 1/4 cup fruit mixture and 1/4 cup ice cream.