Peach Pie Cone Recipe By Tasty

Steps:

• Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.
• Preheat oven to 425°F (220°C).
• Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.
• Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.
• In a medium bowl, combine all ingredients and mix.
• Place pie cone in a mug for stability and spoon in the fruit mixture.
• Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.
• Top it with ice cream and your favorite topping.
• Enjoy!

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.