Wednesday, November 23, 2011
CRANBERRIES
Fresh cranberries are generally available in Virginia only in the fall. I try to buy a bag almost every time I go to the grocery store and just throw them in the freezer for use all year round.
CRANBERRY PEACH PIE
2 cups fresh or frozen cranberries
1/2 cup sugar
2 T cornstarch
1 (21 oz) can peach fruit pie filling
Use prepared or make your own pie crusts. Preheat oven to 425 degrees.
Combine cranberries, sugar, and cornstarch. Mix well. Add pie filling and stir gently. Pour into pie crust-lined pie plate.
Unfold second pie crust. Using a cookie cutter, cut out two small shapes . Place the two shapes next to the cut outs. Seal top crust to the bottom crust.
Using a basting brush, "paint" the top crust with milk and then sprinkle sugar over it.
Bake at 425 degrees for 30 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cover edge of pie crust with strips of foil after 15 to 20 minutes to prevent excessive browning.
1/2 cup sugar
2 T cornstarch
1 (21 oz) can peach fruit pie filling
Use prepared or make your own pie crusts. Preheat oven to 425 degrees.
Combine cranberries, sugar, and cornstarch. Mix well. Add pie filling and stir gently. Pour into pie crust-lined pie plate.
Unfold second pie crust. Using a cookie cutter, cut out two small shapes . Place the two shapes next to the cut outs. Seal top crust to the bottom crust.
Using a basting brush, "paint" the top crust with milk and then sprinkle sugar over it.
Bake at 425 degrees for 30 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cover edge of pie crust with strips of foil after 15 to 20 minutes to prevent excessive browning.
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