This Cranberry Peach Pie has the sweetness of peaches with a tart burst of cranberries in every bite.
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.
Top with Lattice crust or crumb topping. See notes below.
*Note that nutrition facts are only estimates.
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