How About A Piece of Pie?

This recipe is from an old Pillsbury Holiday Cookbook that I bought by the cash register at the grocery store. They don't have it on their current web site. We love the sweet/tart combination of this pie. It is especially good warm with some vanilla ice cream on it.

Cranberry Peach Pie

• 
  
  1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
  
  
  

FILLING

• 
  
  2 cups fresh or frozen cranberries
  
  
  
• 
  
  ½ cup sugar
  
  
  
• 
  
  2 tablespoons cornstarch
  
  
  
• 
  
  1 (21 oz.) can peach fruit pie filling
  
  
  
• 
  
  egg yolk, beaten
  
  
  
• 
  
  1 teaspoon water
  
  
  

Prepare pie crust according to package directions for a two-crust pie using a 9 inch pie pan.

Heat oven to 425 degrees F.

In a large bowl, combine cranberries, sugar and cornstarch; mix well. Add pie filling, stir gently. Spoon into pie crust-lined pan.

Unfold second pie crust. Use star-shaped cookie cutter to cut a pattern of stars in the dough.

Make sure to leave a 1 ½ inch edge on crust. Reserve the cutouts. Place crust over filling, fold

top crust under bottom crust. Press together to seal. I usually pinch it together to make a little pattern on the edge. (I sometimes just cut slits in the top crust if I don't have the time to make the fancy cutouts.)

In a small bowl combine egg yolk and water. Brush over top of crust. Arrange the star cutouts on top of crust and brush with egg mixture

Bake at 425 degrees F for 30-40 minutes or until crust is a deep golden brown and filling is bubbly. Cover edge of crust with foil after 15-20 minutes of baking to prevent excessive browning.