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Cranberry Peach Pie

Dessert.Master's picture
  Canned peach slices 29 Ounce (1 Can)
  Cranberries 3 Cup (48 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 3 Tablespoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Cranberry Peach Pie Recipe