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Baked cranberry peach pie with lattice crust
4.55 from 11 votes
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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!

Course Dessert
Cuisine American
Keyword cranberries, Cranberry Peach Pie, fresh cranberries, lattice pie, peach pie
Prep Time 40 minutes
Cook Time 50 minutes
Servings 12 slices
Calories 834 kcal
Author Janet Barton

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

Pie Filling:

  1. 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.

  2. Whisk the sugar and cornstarch. Add 1/2 teaspoon cinnamon.

  3. Add the reserved peach syrup to the sugar mixture.  Stir until the mixture is smooth.

  4. Add washed and picked over cranberries to the peach syrup mixture.

  5. Cook over medium heat until the cranberries burst and the mixture comes to a boil.

  6. Remove from heat and add peaches. Stir in the almond extract.  Pour into a heatproof bowl and refrigerate until completely cool.

Assemble the Pie

  1. Line a 9-inch pie plate with pie dough.  Leave at least an inch of overhang.

  2. 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.

  3. Brush with a well-beaten egg.

  4. Sprinkle with sugar.  I used coarse sanding sugar because I like the sparkle.

Bake!

  1. Bake in a preheated 350℉ oven for 50-55 minutes.

  2. 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.

  3. 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:

  1. Make enough pie crusts for at least three single-crust pies.
  2. 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.
  3. 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.
  4. Check Instagram and Pinterest for design ideas.
  5. 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.
  6. 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.

Nutrition Facts
Cranberry Peach Pie
Amount Per Serving (1 slice)
Calories 834 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 12g60%
Sodium 614mg26%
Potassium 321mg9%
Carbohydrates 111g37%
Fiber 6g24%
Sugar 33g37%
Protein 10g20%
Vitamin A 280IU6%
Vitamin C 9mg11%
Calcium 35mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.