Best 2 Cranberry Peach Pie Recipes
In the realm of delectable desserts, few confections can rival the allure of a handcrafted cranberry peach pie. Its tantalizing aroma, vibrant colors, and harmonious blend of flavors create a symphony of culinary delight that captivates the senses. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to create the ultimate cranberry peach pie can be both rewarding and enjoyable. With its vibrant medley of tart cranberries and sweet peaches, this culinary masterpiece promises an explosion of flavors that will leave your taste buds dancing. As you gather your ingredients and embark on the pie-making process, let this guide be your compass, steering you towards a successful and delectable outcome.
Let's cook with our recipes!
SWEET & TART PEACH CRANBERRY PIE
A lovely sweet and tart dessert pie that is sure to satisfy your desire to escape the normal pallet of taste. This is one of my original recipes, so I hope you enjoy it as much as my family and I do.
Provided by 1ChefJeff
Categories Pie
Time 55m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
- Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
- Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
- Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
- Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
- Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
- With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
- Bake at 350°F for 35 to 40 minutes and tops are golden brown.
- Remove from oven and allow to cool 45 minutes.
Nutrition Facts : Calories 345, Fat 11.1, SaturatedFat 3.6, Sodium 185.9, Carbohydrate 60.4, Fiber 3.1, Sugar 36.1, Protein 3.3
CRANBERRY PEACH PIE
Enjoy cranberry peach pie out of season, too, by using your freezer. Simply wrap and seal unbaked pie in metal or glass pie plate and freeze. To serve, unwrap; bake frozen at 400 for 50 to 60 minutes. from a very old cookbook
Provided by Lynnda Cloutier
Categories Pies
Time 55m
Number Of Ingredients 6
Steps:
- 1. Drain peaches, reserving 1 cup syrup; cut up peaches and set aside. In medium pan, mix cranberries and peach syrup. Cook til skins pop. If desired, remove some berries with slotted spoon; set aside for garnish around edge of baked pie.
- 2. Mix sugar and cornstarch. Add to hot cranberries. Cook quickly, stirring constantly, til mixture thickens and bubbles. Remove from heat. Stir in peaches and almonds. Turn into pastry lined 9 inch pie plate. Add lattice top; seal and crimp edges high. Bake at 400 for 30 to 40 minutes. Serves 6 to 8
Tips:
- Choose ripe and firm cranberries and peaches. This will ensure that your pie has a good flavor and texture.
- Use a deep-dish pie plate. This will prevent the filling from bubbling over.
- Line the pie plate with parchment paper. This will make it easy to remove the pie from the plate after it is baked.
- Chill the pie crust before baking. This will help to prevent the crust from shrinking.
- Bake the pie in a preheated oven. This will help to ensure that the crust is cooked through.
- Let the pie cool completely before serving. This will allow the filling to set.
Conclusion:
This cranberry peach pie is a delicious and easy-to-make dessert. It is perfect for any occasion, from a casual gathering to a special holiday dinner. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it.
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