Sweet & Tart Peach Cranberry Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 (12 ounce) can cranberry juice concentrate
• 4 pilsberry refrigerated pie crusts
• 2 quarts canned peaches in juice
• 1/2 cup cranberries
• 1 tablespoon cornstarch
• 1 cup sugar

Recipe

• 1 preheat oven to 350°f.
• 2 in a 5 quart no-stick pot, add peaches, cranberries, and sugar, bring to a boil stirring constantly and remove from heat.
• 3 add cornstarch to cold cranberry juice and stir until mixed well. pour immediately into hot peach mix. stir well and set filling aside.
• 4 spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. trim off excess crusts.
• 5 moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
• 6 fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
• 7 unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
• 8 with a sharp knife cut at least 3 long slits in tops to allow pie to vent.
• 9 bake at 350°f for 35 to 40 minutes and tops are golden brown.
• 10 remove from oven and allow to cool 45 minutes.