Sweet & Tart Peach Cranberry Pie
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
2 pies
- Serves:
- 16
ingredients
- 1 (12 ounce) can cranberry juice concentrate
- 4 pilsberry refrigerated pie crusts
- 2 quarts canned peaches in juice
- 1⁄2 cup cranberries
- 1 tablespoon cornstarch
- 1 cup sugar
directions
- Preheat oven to 350°F.
- In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
- Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
- Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
- Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
- Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
- Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
- With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
- Bake at 350°F for 35 to 40 minutes and tops are golden brown.
- Remove from oven and allow to cool 45 minutes.
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RECIPE SUBMITTED BY
I was raised up in the restaurant business, My father co-owned and co-managed a independent restaurant called "The Elms Restaurant and Cafeteria" in Erwin, TN . I was born in 1965,
and the restaurant was built in 1967. At the age of 12, I was busting tables and by age 16, I was short order cooking. The Elms was sold in 1990 and life as we knew it changed, but I still love to cook,and explore new recipes and combinations.