Best 2 Cranberry Peach Pie Recipes

Indulge in a delightful culinary journey with our enticing Cranberry Peach Pie, a harmonious blend of sweet and tangy flavors. This delectable treat features a flaky, golden-brown crust encasing a vibrant filling of juicy cranberries and luscious peaches, perfectly balanced with a hint of zesty lemon and a touch of warm spices. With three variations to choose from, this recipe offers something for every palate. The Classic Cranberry Peach Pie is a timeless delight, while the Streusel Topped Cranberry Peach Pie adds a layer of crunchy, buttery goodness. For a unique twist, try the Cranberry Peach Pie Bars, perfect for sharing or enjoying on the go. Each recipe is meticulously detailed, guiding you through every step of the baking process, ensuring a flawless result every time. So, gather your ingredients, preheat your oven, and let's embark on a sweet adventure together!

Let's cook with our recipes!

SWEET & TART PEACH CRANBERRY PIE

Sweet & Tart Peach Cranberry Pie image

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

Ingredients

1 (12 ounce) can cranberry juice concentrate
4 pilsberry refrigerated pie crusts
2 quarts canned peaches in juice
1/2 cup cranberries
1 tablespoon cornstarch
1 cup sugar

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

Cranberry Peach Pie image

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

Ingredients

1 can peach slices, 29 oz
3 cups fresh cranberries, 3/4 lb.
1 1/2 cups sugar
3 tbsp. cornstarch
1/4 cup chopped almonds, toasted
pastry for 2 crust lattice top pie, homemade or store bought

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, flavorful fruit: Fresh, ripe cranberries and peaches will deliver the best flavor in your pie. Cranberries are typically available from September through December, while peaches are in season from May through September.
Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they just come together, then form it into a ball and wrap it in plastic wrap. Chill the dough for at least 30 minutes before rolling it out.
Use a sharp knife to cut the fruit: This will help prevent the fruit from tearing and will make for a more even distribution of flavor in the pie.
Don't overfill the pie crust: Overfilling the pie crust can cause the filling to bubble over and spill out of the pie. Fill the pie crust no more than 2/3 full.
Bake the pie in a preheated oven: This will help to ensure that the crust cooks evenly and that the filling bubbles and thickens properly.
Let the pie cool before serving: This will allow the filling to set and will make it easier to slice.
Serve with a scoop of vanilla ice cream or whipped cream: This will add a delicious finishing touch to your pie.

Conclusion:

This cranberry peach pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart cranberries and sweet peaches is a classic flavor combination that is sure to please everyone. With its flaky crust and gooey filling, this pie is sure to be a hit at your next potluck, party, or holiday gathering. With just a few simple ingredients and a little bit of time, you can make a delicious and satisfying cranberry peach pie that will be enjoyed by all. So what are you waiting for? Give this recipe a try today!