I think I love fresh cranberries as much as I love oatmeal and chocolate! Really! I do! I can seriously pop the fresh cranberries into my mouth and chomp! My mouth is watering as I type.
Many years ago my friend, Ann, gave me this recipe for Cranberry Peach Pie. I think I have mentioned before what an amazing cook Ann is. She was probably one of my greatest food mentors in my early married years. I was in awe of her skills and ability. She's one AMAZING woman!
Cranberry Peach pie has become one of my favorite pies. It is quick and simple to make.
You will need to start with an 9-inch unbaked pie shell. Set it aside while you make the topping and filling.
For the crumb topping will you need: flour, sugar, brown sugar, cinnamon, nutmeg, butter, oatmeal and walnuts.
In a medium bowl, add the flour...
...the white sugar...
...the brown sugar...
...and the nutmeg. Fresh grated if you have it.
Whisk ingredients together.
Add the butter to the dry ingredients.
Cut int the butter using a pastry blender or you can just use the fingers and rub the ingredients together until the butter in completely incorporated into the flour mixture.
Add the oatmeal.
Coarsely chop the walnuts.
Add to the mixture.
I just toss the ingredients together with my clean hands.
The mixture will hold together when pressed together. Set aside.
For the pie filling you will need: cornstarch, almond extract and a can of sliced peaches.
You will also need fresh cranberries and sugar.
Drain the juice off of the peaches. Reserve the peach juice.
In a medium size saucepan add the sugar...
and the cornstarch.
Whisk the two together.
Pour reserved peach juice into the sugar mixture.
Whisk the mixture together until there are no lumps.
Add the cranberries.
Place over medium heat and bring to a boil.
Cook until the mixture begins to thicken and the cranberries begin to crack.
I just run a knife through the peaches while in the strainer to chop them up a bit. I think it's a good idea.
Add the peaches to the cranberry mixture.
Add the almond extract.
Pour the cranberry peach mixture into the prepare pie shell.
Sprinkle with the crumb topping mixture.
Place in a preheated 350 degree oven and bake for 40-50 minutes. The cranberry peach mixture will begin to bubble around the edges. That's generally a sign that the pie is probably done.
Remove from the oven and allow to cool for at least 30 minutes before serving. Can you see how the read juices oozed around the edges of the pie. Such a pretty color.
I'll probably lick that off of my counter top!
I have to top my hot fruit pies with a scoop of vanilla ice cream.
I'm going to eat this for my breakfast. The pie does contain peaches and the "ninja fruit" cranberries and little ice cream for my dairy. Oh ya, now that's the way I like to start my day!
Cranberry Peach Pie
1 (29 oz) can peaches, drained, reserve syrup
1 cup reserved peach syrup
3 cups fresh or frozen cranberries
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon almond extract
9-inch pie shell, unbaked
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 tablespoons unsalted butter
1/2 cup rolled oats
1/2 cup chopped walnuts
For the filling: Preheat the oven to 350 degrees. Mix sugar and cornstarch together in a medium sauce pan. Add reserved peach syrup and cranberries. Cook over medium heat until the cranberries crack. Add drained peaches and almond extract. Stir together. Pour into unbaked pie shell.
For the crumb topping: Combine the flour, sugar, brown sugar, cinnamon and nutmeg. Using a pastry blender or your fingers, mix in the butter. Stir in rolled oats and chopped walnuts.
Sprinkle topping over pie filling and place in oven to bake for 40-50 minutes.
The combination of peaches, cranberries and almond are heavenly. They make my mouth happy.