Peachy Cranberry Pie

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (29 ounce) can peach slices in heavy syrup
• 1 (12 ounce) package cranberries (fresh or frozen, 3 cups)
• 1 1/4-1 1/2 cups sugar
• 1/4 cup cornstarch
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 -7 tablespoons cold water

Recipe

• 1 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).
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.