Directions:
- Preheat oven to 350°F.
- In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
- Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
- Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
- Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
- Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
- Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
- With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
- Bake at 350°F for 35 to 40 minutes and tops are golden brown.
- Remove from oven and allow to cool 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.89 Kcal (1528 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 21.34mg | 1% | |
| Potassium | 655.79mg | 14% | |
| Total Carbs | 97.08g | 32% | |
| Sugars | 82.99g | 332% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 5g | 10% | |
| Vitamin C | 25mg | 42% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.01 Kcal (276 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.86mg | 1% | |
| Potassium | 118.63mg | 14% | |
| Total Carbs | 17.56g | 32% | |
| Sugars | 15.01g | 332% | |
| Dietary Fiber | 1.03g | 23% | |
| Protein | 0.9g | 10% | |
| Vitamin C | 4.5mg | 42% | |
| Calcium | 5.8mg | 3% | |
* 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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