Sweet & Tart Peach Cranberry Pie

Recipe by 1ChefJeff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 16
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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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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