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!
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.
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 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.
*Note that nutrition facts are only estimates.
No lattice? No problem! Consider a brown sugar cinnamon and oat crumble 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. Bake in a preheated 350℉ oven to bake for 45-50 minutes or until the filling is bubbling and topping is golden.
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.