Cranberry Peach Pie

1
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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make Cranberry Peach Pie

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

Printable Recipe Card

About Cranberry Peach Pie

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



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