| 2 | Tenderflake® Frozen Deep Dish Pie Shells, defrosted |
| 4 cups | (1 L) Pears, peeled and diced |
| 3 cups | (750 mL) Peaches, peeled and diced |
| 1 cup | (250 mL) Granulated sugar |
| 1/3 cup | (80 mL) Flour |
| 1/2 tsp | (2 mL) Vanilla |
| Pinch of salt | |
| 1/4 cup | (60 mL) Milk |
PREHEAT oven to 425°F (220°C).
REMOVE one of the pie shells from the foil pan. Working on a lightly floured work surface, gently roll the pastry flat.
COMBINE fruit, sugar, flour, vanilla and salt in a medium bowl. Toss gently to coat the fruit. Turn into the pastry lined pie plate. Cover with the remaining pastry, seal and flute the edges. Cut 2-3 slits in the top to allow steam to escape during baking. Brush the top with milk and bake in preheated oven for 15 minutes. Reduce oven temperature to 350°F (180°C). Continue to bake for 35-45 minutes or until the fruit is tender, the filling is thickened and the crust is golden brown.
If crust begins to get too dark, simply cover the edges with aluminum foil to finish baking.
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