Cranberry Peach Pie



1 (29 oz) can peaches, drained, reserve syrup
1 cup reserved peach syrup
3 cups fresh or frozen cranberries
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon almond extract

9-inch pie shell, unbaked

Crumb Topping:
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 tablespoons unsalted butter
1/2 cup rolled oats
1/2 cup chopped walnuts


For the filling:  Preheat the oven to 350 degrees.  Mix sugar and cornstarch together in a medium sauce pan.  Add reserved peach syrup and cranberries.  Cook over medium heat until the cranberries crack.  Add drained peaches and almond extract.  Stir together.  Pour into unbaked pie shell.

For the crumb topping:  Combine the flour, sugar, brown sugar, cinnamon and nutmeg.  Using a pastry blender or your fingers, mix in the butter.  Stir in rolled oats and chopped walnuts. 

Sprinkle topping over pie filling and place in oven to bake for 40-50 minutes.



Recipe by SimplySoGood.com