Sweet & Tart Peach Cranberry Pie - cooking recipe

Ingredients

1 (12 ounce) can cranberry juice concentrate
4 pilsberry refrigerated pie crusts
2 quarts canned peaches in juice
1/2 cup cranberries
1 tablespoon cornstarch
1 cup sugar

Preparation

Preheat oven to 350\u00b0F.
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\u00b0F for 35 to 40 minutes and tops are golden brown.
Remove from oven and allow to cool 45 minutes.