Quick fruit pies

Ingredients:

Cherry and pineapple pie

• 1 can (540 g) canned cherry pie filling
• 1 can (425 g) canned chopped pineapple
• 1 package of dry mix for white biscuit (500 g)
• 165 g butter

Peach pie

• 1 large can of canned peaches in syrup
• 1 package of dry mix for white biscuit (500 g)
• 165 g butter
• Whipped cream, for serving

Preparation:

1. Preheat oven to 175°C.
2. Cherry and pineapple pie:
   
   Place the cherry pie filling and crushed pineapple in a 22 x 32 cm baking dish. Stir. Top with the dry cake mix and spread it out. Cut the butter into pieces and spread it evenly over the surface of the pie.
3. Peach pie:
   
   Place the peaches in a 22 x 32 cm baking dish. Spread the dry cake mixture on top and spread it evenly. Cut the butter into pieces and spread it evenly over the surface of the pie.
4. Bake until the tops of the pies are golden brown, 45 minutes to 1 hour. Serve with whipped cream.