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+ servings
Decorative lattice on cranberry peach pie, sanding sugar, and cranberries
5 from 2 votes

Cranberry Peach Pie

This Cranberry Peach Pie has the sweetness of peaches with a tart burst of cranberries in every bite. 

Course Dessert
Cuisine American
Keyword cranberries, Cranberry Peach Pie, fresh cranberries, lattice pie, peach pie
Servings 12 slices
Calories 834 kcal
Author Janet Barton


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


Pie Filling:

  1. Drain peaches and reserve syrup. Roughly chop peaches. Set aside. Mix sugar and cornstarch together in a medium saucepan. 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.

  2. Top with Lattice crust or crumb topping. See notes below.

Recipe Notes

*Note that nutrition facts are only estimates.

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.

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.

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.
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.