Cranberry Peach Pie

Enjoy this delightful pie filled with peach and cranberry - a yummy fruit dessert.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 7
  • servings 8
 

Ingredients

Crust

1
box refrigerated pie crusts, softened as directed on box

Filling

2
cups fresh or frozen cranberries
1/2
cup sugar
2
tablespoons cornstarch
1
can (21 oz) peach pie filling with more fruit
1
egg yolk, beaten
1
teaspoon water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, mix cranberries, sugar and cornstarch. Add pie filling; stir gently. Spoon into crust-lined pan.
  • 3 Unroll second pie crust on work surface. Use star-shaped canapé or cookie cutter to cut pattern of stars in dough, cutting to within 1 1/2 inches of edge. Reserve cutouts. Place crust over filling; fold edge of top crust under bottom crust. Press together to seal.
  • 4 Dip fork tines in flour; press fork tines diagonally on edge of dough. Rotate tines 90 degrees and press next to first set of marks. Continue this back-and-forth pattern around rim.
  • 5 In small bowl, mix egg yolk and water; gently brush over top crust. Arrange star cutouts on top crust; brush with egg yolk mixture.
  • 6 Bake 15 to 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is deep golden brown and filling is bubbly.
  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, mix cranberries, sugar and cornstarch. Add pie filling; stir gently. Spoon into crust-lined pan.
  • 3 Unroll second pie crust on work surface. Use star-shaped canapé or cookie cutter to cut pattern of stars in dough, cutting to within 1 1/2 inches of edge. Reserve cutouts. Place crust over filling; fold edge of top crust under bottom crust. Press together to seal.
  • 4 Dip fork tines in flour; press fork tines diagonally on edge of dough. Rotate tines 90 degrees and press next to first set of marks. Continue this back-and-forth pattern around rim.
  • 5 In small bowl, mix egg yolk and water; gently brush over top crust. Arrange star cutouts on top crust; brush with egg yolk mixture.
  • 6 Bake 15 to 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is deep golden brown and filling is bubbly.

EXPERT TIPS

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Expert Tips

Easy as pie! Refrigerated pie crust and peach pie filling make this pie easy. Use any of your favorite cookie or canapé cutters to make the pie crust cutouts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
220mg
220%;
Total Carbohydrate
61g
61%
(Dietary Fiber
2g
2%
  Sugars
28g
28%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.