Ingredientes para Sweet Tart Peach Cranberry Pie
- Cranberry Juice Concentrate
- Refrigerated Pie Crusts
- Peaches In Juice
- 2 cups fresh cranberries
- ¼ cup cornstarch
- 1 ½ cups granulated sugar
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Cómo preparar Sweet Tart Peach Cranberry Pie
- Preheat oven to 350°F (175°C).
- In a large, 5-quart nonstick pot, combine 6 cups peeled and sliced fresh peaches, 2 cups fresh cranberries, and 1 ½ cups granulated sugar. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
- In a small bowl, whisk together ¼ cup cornstarch and ½ cup cold cranberry juice until smooth.
- Immediately pour the cornstarch mixture into the hot peach and cranberry mixture.
- Stir well and set the filling aside to cool slightly.
- Spray two 9-inch pie plates with nonstick cooking spray. Line the bottom of each pie plate with one 9-inch pie crust.
- Trim off any excess dough, crimping the edges for a decorative finish.
- Brush the edges of the bottom crusts with water or egg wash.
- Divide the filling evenly between the two pie crusts, filling to within ¼ inch of the top.
- Top each pie with a second 9-inch pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from oven and let cool completely on a wire rack for at least 45 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
144g
Fat
17g
Carbs
20g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Pies And Tarts Desserts Fruit American Pies Dietary Low Sodium Low Cholesterol Comfort Food Healthy 2 Northeastern United States Low In Something Taste Mood Number Of Servings
