Cranberry Peach Pie is a unique pie recipe that includes fresh or frozen cranberries and a buttery homemade crust. It’s the perfect sweet, tart, and festive dessert for the holidays – or truly any season!
This Cranberry Peach Pie has the sweetness of peaches with a tart burst of cranberries in every bite. It’s simply delightful! Not to mention, it’s a terrific way to use frozen cranberries in a recipe that isn’t jelly/relish… Not that those aren’t wonderful, of course :)).
Now, there are beautifully decorated pies all over Instagram and Pinterest. Once again I have attempted to up my pie game. If you are a decorative novice like me, you have to ask yourself this question, “How long do I want to spend on one pie?” If you have a few hours to spare, then this is a fun/stressful way to spend it. Perhaps someday I will become a pro and I will have better advice to give you. For now, this is what I know.
(But, just in case, there are also easy steps in the full Recipe Card below for how to make a delicious ((and SUPER easy)) brown sugar and oatmeal crumble topping. You are welcome!)
For this unique peach and cranberry pie recipe I suggest using ready-to-use homemade pie dough or even a store bought crust. Either way, you are going to LOVE how easy the filling is. It comes together in just minutes with a canned or bottled peaches in heavy syrup, and fresh or frozen tart cranberries simmered with cinnamon spice and finished with a bit of almond extract. This pie is filled with all of my favorite flavors and I’m sure you’ll agree it’s just right for Thanksgiving, Christmas, or any special occasion!
Recipe Ingredients
- Canned peaches – drained but with the syrup reserved
- Cranberries – fresh or frozen cranberries can be used in this easy recipe
- Sugar – granulated white is best
- Cornstarch – to thicken the filling
- Almond extract – delicious with the tart berries and sweet peaches
- Store bought or homemade pie dough for at least 2 pie crusts
Tip: Make your pie dough in advance. Refrigerate or freeze round disks of pie dough for ease on pie prep day. Check out my Pie Crust 101 tutorial. The holidays are busy enough. Having a stock of pie dough made and in the freezer will eliminate some of the stress.
Pie crusts can be rolled out and pressed into a pie plate or tart shell, covered with plastic wrap, and frozen for up to 3 months for ease.
How to Make Cranberry Peach Pie
First, Make the Filling
- Drain the peaches and reserve 1 cup of the syrup. With a sharp knife roughly cut the peaches by running the knife through the peaches.
- Whisk the sugar and cornstarch. Add 1/2 teaspoon cinnamon.
- Add the reserved peach syrup to the sugar mixture. Stir until the mixture is smooth.
- Add washed and picked over cranberries to the peach syrup mixture.
- Cook over medium heat until the cranberries burst and the mixture comes to a boil.
- Remove from heat and add peaches. Stir in the almond extract. Pour into a heatproof bowl and refrigerate until completely cool.
Next, Assemble the Pie
- Line a 9-inch pie plate with pie dough. Leave at least an inch of overhang.
- Roll out another disk of pie dough and cover the pie. Crimp the edges and cut a few steam vents. OR roll out and cut strips to make a decorative lattice topping. Or another option is a crumble topping that is found in the notes of the recipe.
- Brush with a well-beaten egg.
- Sprinkle with sugar. I used coarse sanding sugar because I like the sparkle. ✨
Time to Bake!
Bake in a preheated 350℉ oven for 50-55 minutes.
Remove from oven once the crust is golden brown and the filling is beginning to bubble. Place hot pie on a cooling rack and cool completely for perfect slicing.
Top with sugared fresh cranberries for a sweet and sour burst in your mouth. It’s like an inside out Sour Patch Kid… But better! The pie can be served warm with a scoop of vanilla ice cream… My preference. 😍
More Recipe Tips
- Check your pantry and make sure you have all the ingredients on hand before you start making the pie.
- Make enough pie crusts for at least three single-crust pies.
- Leaf cutouts are the easiest way to start. I placed several on top of my Pecan Chocolate Pie before I baked it. That was easy and looks like I actually fussed.
- The pie dough must be COLD at all times. If the dough starts to warm up, place it back into the refrigerator until it is chilled again.
- Check Instagram and Pinterest for design ideas.
- If you don’t have fall leafcutters, create your own by making a template with cardstock and using that template to cut several leaves or other designs OR come borrow mine.
- Don’t stress. Have fun!
Frequently Asked Questions
Yes, the cranberry peach filling can be made a day in advance and refrigerated. Cool the filling then cover and refrigerate.
Technically, yes. If you have access to fresh (or frozen fresh) peaches they can be used instead of canned fruit. But note that fresh peaches tend to be not quite so sweet. I recommend checking out my fabulous and unique Fresh Peach Pie recipe for some inspiration!
The cornstarch will make the filling nice and thick. Also be sure to thoroughly drain the canned peaches. If using frozen cranberries and/or peaches, do not thaw before baking… Fruit that is frozen will release a LOT of moisture if defrosted prior to cooking.
Nope! See note above.
Let the cranberry pie cool completely before covering with plastic wrap or foil. Keep on the counter at room temperature for up to 2 days, or up to 4 days in the refrigerator.
Yes, you can freeze the cranberry pie either baked or unbaked. To freeze unbaked, assemble the pie entirely before placing on a baking sheet and flash freezing for 1 hour.
For either baked or unbaked pies, first wrap tightly in a layer of plastic wrap, then in a layer of aluminum foil. Freeze for up to 2 months. When ready to bake, unwrap the pie and bake from frozen per the cranberry pie instructions below… Add about 10 minutes to the bake time for previously baked pies, and 15-20 minutes for unbaked and frozen pie.
More Dessert Recipes to Try
- Coconut Cream Pie
- Spiced Apple Sour Cream Pie
- Apple Cranberry Slab Pie
- Cherry Apricot Slab Pie
- Hand Peach Pies
- Almond Pear Tart
- Apple Dumpling with Apple Cider Creme
Cranberry Peach Pie
Cranberry Peach Pie is a unique peach pie recipe that includes fresh or frozen cranberries and a buttery homemade crust. It's the perfect sweet, tart, and festive dessert for the holidays – or truly any season!
Ingredients
Cranberry Peach Filling:
- 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 crust unbaked
Decorative Pie Topper
- Pie dough for at least 2 pie crusts
Instructions
First, make the Pie Dough.
Pie Filling:
-
Drain the peaches and reserve 1 cup of the syrup. With a sharp knife roughly cut the peaches by running the knife through the peaches.
-
Whisk the sugar and cornstarch. Add 1/2 teaspoon cinnamon.
-
Add the reserved peach syrup to the sugar mixture. Stir until the mixture is smooth.
-
Add washed and picked over cranberries to the peach syrup mixture.
-
Cook over medium heat until the cranberries burst and the mixture comes to a boil.
-
Remove from heat and add peaches. Stir in the almond extract. Pour into a heatproof bowl and refrigerate until completely cool.
Assemble the Pie
-
Line a 9-inch pie plate with pie dough. Leave at least an inch of overhang.
-
Roll out another disk of pie dough and cover the pie. Crimp the edges and cut a few steam vents. OR roll out and cut strips to make a decorative lattice topping. Or another option is a crumble topping that is found in the notes of the recipe.
-
Brush with a well-beaten egg.
-
Sprinkle with sugar. I used coarse sanding sugar because I like the sparkle.
Bake!
-
Bake in a preheated 350℉ oven for 50-55 minutes.
-
Remove from oven once the crust is golden brown and the filling is beginning to bubble. Place hot pie on a cooling rack and cool completely for perfect slicing.
-
Top with sugared fresh cranberries, if you like, and serve warm.
Recipe Notes
*Note that nutrition facts are only estimates.
Tips for Making a Lattice Pie Topper:
- Make enough pie crusts for at least three single-crust pies.
- Leaf cutouts are the easiest way to start. I placed several on top of my Pecan Chocolate Pie before I baked it. That was easy and looks like I actually fussed.
- The pie dough must be COLD at all times. If the dough starts to warm up, place it back into the refrigerator until it is chilled again.
- Check Instagram and Pinterest for design ideas.
- If you don’t have fall leafcutters, create your own by making a template with cardstock and using that template to cut several leaves or other designs OR come borrow mine.
- Don’t stress. Have fun.
No lattice? No problem! Consider a brown sugar cinnamon and oat crumble topping.
Crumb Topping:
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 Tbsp butter, slightly softened
- 1/2 cup rolled oats
- 1/2 cup walnuts, chopped
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. Bake in a preheated 350℉ oven to bake for 45-50 minutes or until the filling is bubbling and topping is golden.
Plan Ahead for Pie Success:
- Make your pie dough in advance. Refrigerate or freeze round disks of pie dough for ease on pie prep day. Check out my Pie Crust 101 tutorial. The holidays are busy enough. Having a stock of pie dough made and in the freezer will eliminate some of the stress.
- Pie crusts can be rolled out and pressed into a pie plate or tart shell, covered with plastic wrap, and frozen for ease.
- Check your pantry and make sure you have all the ingredients on hand before making the pie.
- The cranberry peach filling can be made a day in advance and refrigerated. Cool the filling then cover and refrigerate.
Storage Notes:
Let the cranberry pie cool completely before covering with plastic wrap or foil. Keep on the counter at room temperature for up to 2 days, or up to 4 days in the refrigerator.
To freeze unbaked, assemble the pie entirely before placing on a baking sheet and flash freezing for 1 hour.
For either baked or unbaked pies, first wrap tightly in a layer of plastic wrap, then in a layer of aluminum foil. Freeze for up to 2 months. When ready to bake, unwrap the pie and bake from frozen per the cranberry pie instructions below… Add about 10 minutes to the bake time for previously baked pies, and 15-20 minutes for unbaked and frozen pie.
Tried this pie last night and it was absolutely delicious and very easy to make! I will definitely be making this again!
I’m thrilled you loved the pie. It’s one of my favorites!
Hi there, I’m making this pie for our thanksgiving dinner-can’t wait! I wanted to let you know that the link to the Pie Crust 101 Tutorial under the first plan ahead section towards the top is a link to the pecan chocolate tart 🙂
Thank you so much for bringing that to my attention. 🤪 I have corrected the link. Happy Thanksgiving.
If i’m usinG fresh peaches, what can i use in place of the heavy syrup? This recipe sounds amazing. I cant wait to try it!
Oh YUM!!! Fresh peaches are the best. You can use orange juice and collect juices from the fresh peaches OR you can puree a couple of peaches to measure 1 cup. I’d love to hear how it turns out.
Genius. Thank you! I never saw my comment come up the first time, so I re-typed it, and sent it off to the interwebs somewhere….so if it shows up again, please disregard . I can't wait to use your tricks–the turkey in the stock is the perfect solution. You are the best. I am drooling.
I'm anxious to hear about your Thanksgiving dinner. I'm sure it was fabulous.
Hello my cooking idol–I'm definitely adding this to our Thanksgiving table this year! I am wondering how this pie does being made in advance. If I made it the night before, would that just ruin the whole deal? Is this a special pie that is best served hot out of the oven? Speaking of ovens, I've only got one–and I'm feeding 20 people, so timing is always tricky! I'm hoping to do as much in advance as I can. Any advice you can give is great. Your turkey and gravy is absolutely the best we've ever had, and I will never make a turkey another way again! Thanks for your general awesomeness. Oh, and please say you're going to give away a box of your magical chocolates again this year. I've thought about them throughout the year, and hope I get the chance to eat them all alone in my closet away from my kids someday….
You are too kind. Let me start by saying YES I am giving away chocolates again this year. I just need to make them…ahhhhh. I hate a late Thanksgiving. Start looking around the 2nd week in December. To answer your Thanksgiving questions. YES you can make the pie in the day before. I bake all of my pies in advance then while we are eating I place them in a 250 degree oven to reheat. Works every time. Our family likes dessert right after dinner. We eat until we are sick and eat pie again before we go to bed. So unhealthy, but hey it's once a year. Another thing I do is plan on having the Turkey done at least an hour before. I reserve some Turkey stock and put the sliced turkey into the stock and place it in the warm setting of a crockpot. It stays juicy in the turkey stock. That frees up your oven considerably. I hope you have a great Thanksgiving and hope you win the chocolates this year!
That was a little too much filling for my normal size pie pan. I had to take about 1 cup of liquid out, and it still bubbled over. But anyways, quite delicious. I love cranberries so I was happy to find this pie recipe 🙂 Thanks!
I'm sorry for the spill over. Yes, I have a deep pie dish. All of my pie dishes are pretty deep. I'm should have mentioned that. I'm glad you liked the pie any way. Thanks for your comment.
This cranberry-peach pie looks amazing as well…I love cranberries too. Can't wait to try this.
patti
You are so welcome Marilyn. I hope you had a fabulous Thanksgiving.
LOVED this pie Janet! Thanks for another great recipe.