Sweet Tart Peach Cranberry Pie
Dive into the enchanting fusion of summer and fall with this Sweet Tart Peach Cranberry Pie, a dessert that perfectly balances juicy sweetness and zesty tartness. The tender, buttery homemade crust encases a vibrant filling of fresh, sun-ripened peaches and tart cranberries, sweetened with a touch of brown sugar and spiced with warm cinnamon and nutmeg. A hint of vanilla elevates the flavor profile, while a golden, egg-washed top crust—sprinkled with coarse sugar for a satisfying crunch—delivers an irresistible finish. Whether you're seeking a show-stopping Thanksgiving dessert or a cozy treat for a quiet weekend, this pie is the ideal blend of classic comfort and bold, seasonal flavor.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold)
- 6 tablespoons Ice water
- 5 cups Peaches (fresh, sliced)
- 1.5 cups Cranberries (fresh or frozen)
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 1 teaspoons Vanilla extract
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar (3 tbsp), and salt. Cut in the cold cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water (1 tbsp at a time), mixing until the dough just comes together. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced peaches, cranberries, brown sugar, granulated sugar (1/4 cup), cornstarch, cinnamon, nutmeg, and vanilla extract. Mix thoroughly and let sit for 10 minutes to macerate.
On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Transfer it to the pie pan and trim the edges, leaving about 1/2 inch overhang.
Pour the peach-cranberry filling into the crust, evenly spreading it out.
Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Optionally, cut small slits on the top crust to allow steam to escape or create a lattice pattern for a decorative look.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
Bake the pie on the center rack for 50 minutes, or until the crust is golden brown and filling is bubbling.
Allow the pie to cool completely (at least 2 hours) before slicing and serving. Enjoy your sweet tart peach cranberry pie!
Nutrition Facts
Calories |
4253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 584.1 g | 212% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 296.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 293 mg | 23% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2308 mg | 49% | |
*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.
