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.
Serving size: Complete recipe
Calories 2549 Calories from Fat 298
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 120 mg5%
Total Carbohydrates 571 g190.4%
Dietary Fiber 40.3 g161.1%
Sugars 469.2 g
Protein 17 g33.5%
Vitamin A 129.6% Vitamin C 111.5%
Calcium 14.7% Iron 24.6%
*Based on a 2000 Calorie diet