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Cranberry Peach Pie

chef.tim.lee's picture
Ingredients
For crust
  Refrigerated pie crusts 15 Ounce, softened (1 Box)
For filling
  Cranberries 2 Cup (32 tbs) (Fresh Or Frozen)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Peach pie filling 21 Ounce (With More Fruit,1 Can)
  Egg yolk 1 , beaten
  Water 1 Teaspoon
Directions

GETTING READY
1) Preheat oven hot to 425°F.

MAKING
2) In an 9-inch glass pie plate make pie crust.
3) In large bowl, add cranberries, sugar and cornstarch. Mix well.
4) Mix the pie filling stirring gently.
5) Fill into the crust-lined pan.
6) On a flat work surface roll out the second pie crust.
7) Using star-shaped canape or cookie cutter cut pattern of stars in dough within 1 1/2 inches of edge.
8) Keep aside the cutouts.
9) Keep the crust over filling.
10) Fold the edge of top crust under bottom crust. Press firmly to seal.
11) Dredge the fork tines in flour and press fork tines crosswise on border of dough.
12) Turn around tines 90 degrees and press after first set of marks.
13) Continue to make this back and forth pattern around rim.
14) In a small bowl, add egg yolk and water. Mix together.
15) Glaze the mixture over top crust.
16) Place the star cutouts on top crust and glaze with egg yolk mixture.
17) Bake for 15 to 20 minutes and cover the edge of crust with foil strips to prevent browning.
18) Bake for 15 to 20 minutes until golden brown.

SERVING
19) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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