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© Meredith Corporation. All rights reserved. Used with permission.
Let piecrust stand according to package directions. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil; lightly grease foil (if using). Set aside.
For filling, in a medium bowl combine peaches, marshmallows, and the 1/4 teaspoon cinnamon sugar.
Unroll piecrust. Cut crust into six wedges. Spoon a scant 1/4 cup of the filling along one long side of each wedge to within 1/2 inch of the edge. Brush both long edges with a little water. Fold unfilled long side over filling; seal edges with a fork. Fold top end of the crust back to expose some of the filling.
Place pies on the prepared baking sheets. Prick each pie two or three times with the fork. Sprinkle with the 1 tablespoon cinnamon sugar.
Bake for 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool slightly on baking sheet. Serve warm or cooled. If desired, serve with ice cream.