Peachy Cranberry Pie
Bright, tangy cranberries meet juicy, sweet peaches in this irresistible Peachy Cranberry Pie, a dessert that perfectly balances fruity flavors with a golden, buttery crust. Featuring a vibrant filling sweetened with a mix of granulated and brown sugar, thickened with flour and cornstarch, and spiced with a hint of cinnamon, this pie offers layers of texture and warmth in every bite. The addition of lemon juice enhances the fruit's natural tartness, while a flaky lattice or classic top crust brushed with egg wash and sprinkled with coarse sugar ensures a stunning finish. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this pie is a show-stopping centerpiece for holiday gatherings, summer picnics, or any occasion in between. Bake this Peachy Cranberry Pie for a deliciously memorable treat that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 cups (sliced) peaches
- 1.5 cups fresh or frozen cranberries
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons (cut into small cubes) unsalted butter
- 2 (9-inch, store-bought or homemade) pie crusts
- 1 (for egg wash) egg
- 1 tablespoon (for egg wash) water
- 1 tablespoon (optional, for topping) coarse sugar
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine sliced peaches, cranberries, granulated sugar, brown sugar, flour, cornstarch, lemon juice, and ground cinnamon. Gently toss until the fruit is evenly coated.
Roll out one pie crust over a 9-inch pie pan. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
Pour the peach and cranberry filling into the crust. Spread it out evenly, then dot the top with cubes of butter.
Roll out the second pie crust and place it over the filling. Trim, fold, and crimp the edges to seal the pie. Alternatively, cut the second crust into strips and create a lattice pattern over the filling.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust evenly with the egg wash, and sprinkle coarse sugar on top for added texture and sweetness, if desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Slice and serve warm or at room temperature. Enjoy your Peachy Cranberry Pie with a scoop of vanilla ice cream, if desired!
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 449.1 g | 163% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 135.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 176 mg | 14% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
