This is a pie I made to get rid of some frozen fruit I had in my freezer, and I sort of made it up as I went. I didn’t decide until I tasted the finished product that I would share it here, so I didn’t take a lot of pictures.
When I was reading about how to make a peach pie, I learned that peaches (especially frozen ones) are a bit tricky – you either have to cook the water out, or add a lot thickeners such as corn starch or flour. Personally, I tend to prefer the cooking method as it also serves to concentrate the flavors. But I decided to still add some thickeners to keep it from weeping out water after cooking, which leads to a soggy crust.
I also added cranberries because I like their tartness and just to make this a little bit more of an Autumn flavor.
Anyway, it turned out stupid good, so I had to share (and also remember what I did!). Thank goodness I have two children with 0% body fat that I am always trying to fatten up to help me eat all this stuff or I would be in trouble.
And it’s good that I run for the same reason!
Stupid Good Peach Cranberry Pie
Make the Perfect Pie Crust from this recipe, and freeze half the recipe. Refrigerate the half you will use for at least 30 minutes prior to rolling out. You can refrigerate and roll out while the filling cooks.
Peach Cranberry Filling
2 quarts frozen peach slices
1 cup frozen or fresh cranberries
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 Tablespoon ground cinnamon
1 Tablespoon corn starch
1/4 cup cold water
Defrost the frozen peach slices in the microwave, then place in a large cooking pot. Add sugars and cinnamon and bring to a slow rolling boil. Rinse cranberries and add to the boiling peaches. Boil until mixture starts to thicken – about 45 minutes to 1 hour.
While the filling cooks, and after the crust has refrigerated for about 30 minutes (or more), roll out the pie crust and place in the pie plate. Return to refrigerator until filling is ready.
After filling cooks for about 1 hour, dissolve corn starch in 1/4 cup cold water, add to the peaches and continue boiling on low heat about 5 more minutes. Turn off the heat and make the streusel topping.
3/4 cup brown sugar
3/4 cup flour
1/2 cup softened butter
1/2 cup rolled oats
1/4 teaspoon salt
Using a pastry cutter (or your fingers) combine the above ingredients until the butter is well distributed throughout and there is no longer a lot of dry flour in the mixture. The mixture should stick together and look sort of chunky.
Assembling and Baking
Preheat oven to 350 degrees. Remove the pie plate and crust from the refrigerator, and pour in the peach filling. Filling should fill the plate to a level about 1/4″ below the top of the plate. Don’t overfill the plate.
Sprinkle the streusel topping over the entire pie, covering all the filling, but mounded up somewhat in the middle. (It kind of flattens as it cooks).
Place the pie on a baking sheet and place in the oven. Bake for 45 minutes to 1 hour, or until the pie crust and streusel topping are golden brown.
Cool on a wire rack for at least an hour before eating.
Notice the small hole on the side of the pie? Some pie tasters had to pick a little bit off the side…