Cranberry-Peach Pie
A vibrant cranberry-peach pie that combines tart and sweet flavors, perfect for holiday gatherings or summer desserts, appealing to fruit lovers and bakers alike.
Ingredients
Instructions
- Wash and stem the cranberries.
- Mix cranberries with drained sliced peaches.
- In a small bowl, combine sugar, cinnamon, and flour.
- Toss the fruit mixture with the sugar mixture until well coated.
- Pour the fruit filling into the prepared pastry crust.
- Cover with the second crust and seal edges.
- Bake at 400°F for 45 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of vanilla extract to the fruit mixture. If fresh cranberries are unavailable, you can use frozen cranberries without thawing them first. Adjust the sugar according to the sweetness of the peaches. For a twist, try incorporating a pinch of nutmeg or even some finely grated lemon zest for brightness.
Serving Suggestions
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This pie pairs beautifully with a cup of coffee or tea, making it a delightful dessert after dinner. For a festive touch, consider serving it alongside the Homemade Granola Crunch for a breakfast option.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. This helps maintain the crust's texture while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Peach Pie contains roughly 619 calories, with 8g protein, 79g carbohydrates, and 31g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches, but make sure to thaw and drain them thoroughly before using. This will prevent excess moisture from making the pie soggy. Adjust your sugar based on the sweetness of the frozen peaches.
What can I do if my pie crust is too dry?
If your pie crust turns out too dry, you can brush it with a bit of milk or melted butter before baking. This adds moisture and helps achieve a golden finish. Alternatively, if it's too crumbly, you can try adding a teaspoon of cold water to the dough next time.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can also check the internal temperature; it should be around 200°F. If the crust browns too quickly, cover the edges with foil to prevent burning while the filling continues to cook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).