Prep Time 30 min
Cook Time 1 Hr
Servings 8
Difficulty Easy

Ingredients

  • Double Crust
  • 1/4 tsp. finely grated lemon peel
  • 1/4 tsp. mace
  • 1/2 cup sugar
  • 3 tbsps. cornstarch
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 2 1/2 cups frozen, coarsely chopped unsweetened peaches
  • 2 1/2 cups coarsely chopped, peeled fresh pears
  • 3/4 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1 tbsp. butter
  • 2 tsps. fresh lemon juice
  • Milk
  • Sugar

Directions

  • Step 1

    HEAT oven to 400°F. Prepare recipe for double crust pie, adding lemon peel and mace to flour mixture. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Reserve pieces of pastry.

  • Step 2

    COMBINE 1⁄2 cup sugar, cornstarch, salt and cinnamon in large saucepan. Stir in peaches, pears, orange marmalade, butter and lemon juice. Cook and stir over low heat about 10 minutes or until mixture comes to a boil and is thickened and clear. Spoon filling into prepared pie crust. Moisten edge with water.

  • Step 3

    ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut out desired shapes from pastry scraps. Place on top crust. Cut slits in top crust or prick with fork to allow steam to escape. Brush top with milk. Sprinkle with sugar.

  • Step 4

    BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until filling in center is bubbly and crust is golden brown.

Serving size
(1 slice, 1/8 of pie)

  • Calories 440
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 380mg
  • Potassium 0mg
  • Total Carbohydrates 62g
  • Dietary Fiber 3g
  • Sugars 30g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet