Cranberry Peach Pie
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- 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
1Drain 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.
2Mix 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