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Makes 8 servings
one 29 ounce can peach slices in heavy syrup
one 12 ounce package fresh or frozen cranberries, about 3 cups
1 1/4 to 1 1/2 cups sugar
1/4 cup cornstarch
2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
 Preheat oven to
375°. 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 every 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 cold
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 cold 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 with a
rolling pin , starting from the center
to the edges into a 12 inch circle. To transfer pastry, wrap it around the
floured 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 at 375°
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 with ice cream,
or to store, cover and let stand at room temperature for up to 24 hours.
Makes 8 servings. |
