Pantry Peach Pie with Redbud
2. Lay out the crust in your pie plate and let it "toast" in the oven to get the bottom a little less gummy in the final product. (Just until the crust starts to barely turn color and the room starts to smell good.)
3. Pile whatever fruit you have on hand into the crust. The best is fresh, but this is a pantry pie, so I am using what we have on hand -- it happens to be frozen peaches. Use any fruit you want, but to keep the pie slightly more healthful, stick to plain old frozen fruit as opposed to any pie mixes.
5. HERE'S THE TRICK In a separate bowl, start with 2 tablespoons of room temp (NOT melted) butter with around 1/4 of a cup of cake mix. Don't add eggs or oil - just a little butter with a little cake mix. Mix the two ingredients with your fingers until they start to make a crumb. Add more cake mix and or butter until the consistency is literally crumbly and crumby. (Make sense?)
7. Bake until the fruit is bubbling and the crust and crumb has turned slightly brown. Once the pie has cooled for around 10 minutes, a sprinkling of redbud adds a bit of color and tricks your family into thinking the pie might be "from scratch".