Sweet & Tart Peach Cranberry Pie – a delicious recipe with cranberry juice concentrate, pilsberry, peaches, cranberries, cornstarch, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
3
Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
4
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.
5
Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
6
Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
7
Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
8
With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
9
Bake at 350u00b0F for 35 to 40 minutes and tops are golden brown.
10
Remove from oven and allow to cool 45 minutes.
208
kcal
Calories
53
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (12 ounce) can cranberry juice concentrate, 4 pilsberry refrigerated pie crusts, 2 quarts canned peaches in juice, 1/2 cup cranberries, and more.
Yes, Sweet & Tart Peach Cranberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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