Cranberry Apple Peach Pie

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It’s that time of the year again. I LOVE baking pies and desserts for my family. This was a NEW recipe this year that I created from some of our canned harvest from the fall (except for the cranberries that I bought too much of for another dessert – Cranberry FOOL) and it is has less than a cup of sugar per pie – helps with the diabetic and hypoglycemic in our family.

This is a TART pie, so be warned, but it is REALLY good!serve with whipped cream.
Cranberry Apple Peach Pie
PIE (This makes 2 pies)
  • 2 pie shells pastry(You can make your own OR use frozen)
  • 2 cups apples, peeled, cored, and quartered
  • 2 cups fresh cranberries (thawed if frozen)
  • 2 cups sliced peaches
  • 2 Tangerine or 1 orange – peeled
  • 1/2 of the orange or citrus peel
  • 1 cup sugar
  • 2 tablespoon lemon juice
  • 3 tablespoons flour


  • 3/4 cup flour
  • 3/4 cup sugar
  • 2 tablespoon cinnamon
  • 1 stick cold butter, cut into 1/4-inch pieces
  1. Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.
  2. Thinly slice the apples  and peaches (unless you are using some that you already canned)
  3. Grind your tangerine or oranges in a food processor along with the peel that you saved.
  4. Combine the peaches, apples and oranges in a large bowl with the cranberries.
  5. Add the sugar, lemon juice, and flour, mixing well.
  6. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
  7. Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
  8. After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges.
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