Fall Favourite: Apricot & Peach Pie

8 ingredients
10 Minutes

Impress your guests with a delicious pie, that will have you impressed by how quick and easy it was to make!


  • 1 Club Supreme Graham Pie Crust Shell
  • 1 Can Club Supreme Peach Slices in Light Syrup
  • 2 Cans Club Supreme Apricot Halves in Light Syrup
  • ½ Cup Club Supreme White Sugar
  • 2 Tablespoons Corn Starch
  • ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 1 teaspoon of lemon juice


Bake pie crust at 400 for 10 minutes.

Drain juice from peaches and apricots, and mix in with lemon, cinnamon, nutmeg, corn starch and butter, and cook over low heat until juice thickens.

Add fruit to cooked pie crust, then add thickened juice.

Bake at 450 for 25 minutes.

Let Cool, then add sifted powdered sugar on top before serving.