Simply Elegant Fruit Pasty

1 package (15oz) Pillsbury refrigerated pie crust, softened as directed on package
1 container (6oz) blended fruit peach low fat yogurt
1 cup thawed, frozen whipped topping
1 can (21oz) Comstock/wilderness peach pie filling divided
8 oz strawberries hulled and sliced
2 kiwi peeled and sliced

Preheat oven to 375. Lightly sprinkle Large Round Stone with flour. Gently unfold one pie crust and place in center of baking stone. Unfold second crust and place over first crust matching edges and pressing to seal. Using Bakers Roller roll crust to edge of baking stone. Fold 1/2 inch of crust edge under forming an even border press to seal seam. Flute edge if desired use pastry tool to prick entire surface of crust. Bake 20-25min or until golden brown. Remove from oven cool completely.

Place yogurt in Classic Batter Bowl. Fold in whipped topping spread evenly over crust. Reserve 1/4 cup of pie filling to use as glaze removing peach slices. Spoon remainder of pie filling evenly over crust arranging peach slices over entire surface.Hull strawberries with Cooks Corer Slice strawberries and kiwi using Egg Slicer Plus; arrange over filling. Spoon reserved pie filling over fruit.

Serves: 12