Directions:
- Preheat oven to 375°F Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices crosswise into thirds; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
- In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.
- On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.
- Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
- Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.96 Kcal (1553 kJ) | ||
| Calories from fat | 157.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.48g | 27% | |
|---|---|---|---|
| Sodium | 147.34mg | 6% | |
| Potassium | 39.07mg | 1% | |
| Total Carbs | 50.54g | 17% | |
| Sugars | 22.34g | 89% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 400.58 Kcal (1677 kJ) | ||
| Calories from fat | 169.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.88g | 27% | |
|---|---|---|---|
| Sodium | 159.1mg | 6% | |
| Potassium | 42.19mg | 1% | |
| Total Carbs | 54.57g | 17% | |
| Sugars | 24.13g | 89% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 3.41g | 6% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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