PEACHY CRANBERRY PIE
Rich beautiful color and wonderful taste. Can be made any time of year using frozen cranberries but, of course, it's perfect at the holidays. For ZWT this is Northeastern/Midwestern States regional.
Provided by Annacia
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 499.5, Fat 17.6, SaturatedFat 4.3, Sodium 153.6, Carbohydrate 84.3, Fiber 5.1, Sugar 51.1, Protein 4
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Nancy Greenberg
[email protected]This pie is a bit pricey to make, but it's definitely worth the splurge. It's a special occasion dessert that everyone will love.
Conrad Rowles
[email protected]I'm not a huge fan of pies, but this one is an exception. The filling is perfectly balanced and the crust is flaky and delicious.
Alamgirkhan Khan
[email protected]This pie is perfect for a summer party. It's light and refreshing, and the flavors are amazing.
Dj Keith Capstick
[email protected]I love the combination of peaches and cranberries in this pie. It's a unique and delicious flavor combination.
Zamiir Updirahman
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a pie that is both beautiful and delicious.
Albert Manjese
[email protected]I've made this pie several times and it's always a hit. It's my go-to dessert for potlucks and parties.
Tessa Rara
[email protected]This pie is perfect for a special occasion. It's elegant and delicious.
Sakshi Sharma
[email protected]I'm a beginner baker and this pie was easy to make. The instructions were clear and easy to follow.
Wahab Wahabali
[email protected]This pie was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that my family loved.
md Akram
[email protected]I followed the recipe exactly and my pie turned out great. The only thing I would change is to use a bit less sugar in the filling.
Anees Sunny
[email protected]This pie is perfect for a summer picnic. It's light and refreshing, and the flavors are amazing.
SEKASI MOHAMMED
[email protected]I'm not a huge fan of cranberries, but I loved this pie. The peaches and cranberries complemented each other perfectly.
Hashir butt Butt
[email protected]The filling was a bit too tart for my taste, but the crust was amazing.
Gambo Amu
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Obi Donatus
[email protected]This pie was a hit! The combination of peaches and cranberries was perfect, and the crust was flaky and delicious. I'll definitely be making this again.