Ingredients for Peachy Cranberry Pie
- Peach Slices In Heavy Syrup
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- All Purpose Flour
- 1 teaspoon salt
- 1 cup vegetable shortening, chilled and cubed
- Cold Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peachy Cranberry Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Peachy Cranberry Pie
- Preheat oven to 375°F (190°C). Drain two (15 ounce) cans of peach slices, reserving 1/2 cup of the syrup.
- Cut the peach slices crosswise into thirds and set aside.
- In a large saucepan, combine the reserved 1/2 cup peach syrup and 12 ounces of fresh or frozen cranberries.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the cranberry skins pop (about 5-7 minutes).
- In a small bowl, whisk together 1 cup of granulated sugar and 1/4 cup of cornstarch.
- Gradually add the sugar and cornstarch mixture to the simmering cranberry mixture, whisking constantly to prevent lumps.
- Continue to cook and stir until the mixture thickens and becomes bubbly (about 1-2 minutes).
- Remove from heat and stir in the prepared peach slices. Set aside to keep warm.
- In a medium bowl, whisk together 2 1/2 cups of all-purpose flour and 1 teaspoon of salt.
- Cut in 1 cup of chilled, cubed vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle 1 tablespoon of ice water over part of the mixture and gently toss with a fork.
- Push the moistened dough to the side of the bowl and repeat, adding 1 tablespoon of ice water at a time, until the dough is just moist enough to hold together. (You may not need all 8 tablespoons).
- Divide the dough in half, form each half into a ball, and flatten slightly.
- On a lightly floured surface, roll out one dough ball into a 12-inch circle. Carefully transfer the pastry to a 9-inch pie plate.
- Ease the pastry into the pie plate without stretching it. Trim the bottom pastry to 1/2 inch beyond the edge of the plate.
- Roll out the remaining dough into a 12-inch circle and cut it into 1/2-inch wide strips.
- Fill the pastry-lined pie plate with the warm cranberry and peach mixture.
- Arrange half of the pastry strips, 1/2 inch apart, on top of the filling. Arrange the remaining strips on top in a diamond pattern.
- Trim the ends of the strips even with the edge of the bottom pastry. Press the ends of the strips into the crust rim. Fold the edge of the bottom pastry over the edge of the strips and crimp to seal.
- Bake for 40-45 minutes, or until the filling is bubbly and the pastry is golden brown.
- Let cool completely on a wire rack for at least 2 hours before serving. Enjoy warm or at room temperature (up to 24 hours).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
204g
Fat
21g
Carbs
28g
