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

  • 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

Printable Recipe Card

About Cranberry Peach Pie

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