Cranberry Peach Pie
|Canned peach slices||29 Ounce (1 Can)|
|Cranberries||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs), toasted|
|Pastry||1 (For Lattice Top Pie)|
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.