Cranberry Peach Pie

Lynnda Cloutier

By
@eatygourmet

Enjoy cranberry peach pie out of season, too, by using your freezer. Simply wrap and seal unbaked pie in metal or glass pie plate and freeze. To serve, unwrap; bake frozen at 400 for 50 to 60 minutes. from a very old cookbook


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Serves:

6 to 8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 can peach slices, 29 oz
3 cups fresh cranberries, 3/4 lb.
1 1/2 cups sugar
3 tbsp. cornstarch
1/4 cup chopped almonds, toasted
pastry for 2 crust lattice top pie, homemade or store bought

Directions Step-By-Step

1
Drain peaches, reserving 1 cup syrup; cut up peaches and set aside. In medium pan, mix cranberries and peach syrup. Cook til skins pop. If desired, remove some berries with slotted spoon; set aside for garnish around edge of baked pie.
2
Mix sugar and cornstarch. Add to hot cranberries. Cook quickly, stirring constantly, til mixture thickens and bubbles. Remove from heat. Stir in peaches and almonds. Turn into pastry lined 9 inch pie plate. Add lattice top; seal and crimp edges high. Bake at 400 for 30 to 40 minutes. Serves 6 to 8

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American