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Cranberry
Peach Pie
Ingredients
- 1
package (12 ounce) fresh cranberries
- 1 can
(29 ounce) peach slices, drained and coarsely chopped
- 1 cup
reserved liquid, divided
- 1 1/2
cups sugar
- 3
tablespoons cornstarch
- 1/4 cup
chopped almonds, toasted
- 1 egg
- 2 crusts
for 9 inch pie pan
Method
Preheat
oven to 400°F. In pot over medium heat combine cranberries with
reserved peach liquid;
cook until cranberries burst,
about 15 minutes.
Combine sugar with cornstarch;
stir into cranberry mixture. Cook, stirring, until mixture
thickens, 3- 4 minutes. Remove from heat. Stir in peaches and
almonds. Spoon filling into crust. Arrange 1/2 inch wide
strips of pastry dough, in lattice fashion.
Beat egg with 1 tablespoon
water; brush over crust. Bake 40 - 45 minutes or until bubbling and
crust is golden. Cool on rack.
Yield: 10
servings
Submitted
by Cathy
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