Best 7 Sweet Tart Peach Cranberry Pie Recipes

CRANBERRY PEACH TART

Steps:

• Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

SWEET & TART PEACH CRANBERRY PIE

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.

POACHED-PEAR AND CRANBERRY PIE

Steps:

• Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
• Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
• Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.
• On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.
• Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.
• Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.

PEACHY CRANBERRY PIE

Steps:

• Preheat oven to 375°F Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices crosswise into thirds; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
• In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.
• In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.
• On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.
• Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
• Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours.

BAR HARBOR CRANBERRY PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
• Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
• Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

CRANBERRY STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

RASPBERRY PEACH TART

Steps:

• Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.