Cranberry Peach Pie

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

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

Directions

  1. 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. 2 In large bowl, mix cranberries, sugar and cornstarch. Add pie filling; stir gently. Spoon into crust-lined pan.
  3. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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