Cranberry Peach Pie Recipe
Ingredients
1 29-ounce can peach slices
3 cups cranberries
1 1/2 cups sugar
3 tablespoons cornstarch
1/4 cup chopped almonds, toasted
Pastry for lattice-top pie
Directions
Drain peaches, reserving 1 cup syrup; cut up peaches and set aside.
In medium saucepan combine cranberries and peach syrup; cook till skins pop.
Combine sugar and cornstarch.
Add to hot cranberries.
Cook quickly, stirring constantly, till mixture thickens and bubbles.
Remove from heat.
Stir in peaches and almonds.
Line 9-inch pie plate with pastry; pour in filling.
Adjust lattice top; seal and crimp edges high.
Bake at 400° for 35 to 40 minutes; cool.
In medium saucepan combine cranberries and peach syrup; cook till skins pop.
Combine sugar and cornstarch.
Add to hot cranberries.
Cook quickly, stirring constantly, till mixture thickens and bubbles.
Remove from heat.
Stir in peaches and almonds.
Line 9-inch pie plate with pastry; pour in filling.
Adjust lattice top; seal and crimp edges high.
Bake at 400° for 35 to 40 minutes; cool.
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