Peach Cranberry Pie
|Canned peach slices||29 Ounce (1 Can)|
|Fresh cranberries||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Pastry||1 (For Double-Crust Pie)|
Drain peaches, reserving 1 cup syrup; coarsely cut up peaches and set aside.
In saucepan combine cranberries and reserved peach syrup; cook 5 to 8 minutes or till skins of cranberries pop.
Combine sugar and cornstarch.
Stir into hot cranberries.
Cook quickly, stirring constantly, till mixture is thickened and bubbly.
Remove from heat.
Stir in peaches and almonds; set aside to cool.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Pour peach mixture into pastry-lined pie plate.
Cut remaining pastry into '/2-inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil; bake for 20 to 25 minutes more.
Cool on rack before serving.