Quick Peach And Raspberry Pies

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 1/4 cup packed dark brown sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice (optional)
• 1 3/4 cups frozen sliced peaches, thawed and diced (about 12 ounces)
• 2/3 cup frozen unsweetened raspberries, thawed (about 4 ounces)
• 1/2 teaspoon vanilla extract
• 2 cups vanilla fat-free, no-sugar-added ice cream

1. Preheat oven to 400u0b0.
2. Unfold dough, and cut into 8 wedges; place on a baking sheet.
3. Bake at 400u0b0 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. Add peaches, stirring well. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick and sugar dissolves, stirring constantly. Remove from heat; stir in raspberries and vanilla. Let stand 15 minutes. Top each pastry wedge with 1/4 cup fruit mixture and 1/4 cup ice cream.

brown sugar, cornstarch, ground cinnamon, ground allspice, peaches, vanilla, vanilla fat

Taken from www.myrecipes.com/recipe/quick-peach-raspberry-pies (may not work)