This recipe is a twist on the classic peach pie. The ginger, cardamom, and cranberries take the summer staple into fall.
You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
This recipe can accomodate frozen peaches, but if using frozen peaches you must defrost fully before use so as not to add any excess of liquid to the pie.
- 2 9-inch pie crusts, baked and cooled
- 4 Cups peaches, sliced
- 2 Cups cranberries
- 2 Tablespoons ginger
- 2 Teaspoons cinnamon
- 1 Teaspoon ground cardamom
- 1 Cup sugar
- 1 lemon, juiced
- 1/4 Cup cornstarch
Preheat the oven to 450°F. Combine all of the ingredients (except the pie crusts) in a bowl and mix well. Place the mixture into one of the pie crusts.
For the top of the pie, you can either cut the second crust and lattice it or you place the entire crust on top, and then slice small holes into it.
Place in the oven and cook for 1 hour if the pie is latticed, 1 hour 15 minutes if not.