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CRANBERRY-PEACH PIE


Course : Pies
Serves: 8
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Ingredients:


1 package For 9-inch two-crust pie

1/4 cup Sugar

2 tablespoons Quick-cooking tapioca

1 teaspoon apple or pumpkin pie spice

16 ounces whole berry Cranberry sauce

5 cups Coarsely chopped fresh or -- Frozen (thawed) peac

1/2 cup Coarsely chopped nuts -- toast
 

Preparation / Directions:


Heat oven to 425 degrees. Prepare pastry. Mix sugar, tapioca and pie spice in large bowl. Stir in cranberry sauce, peaches and nuts. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 40 to 50 minutes until crust is brown and juice begins to bubble through slits in crust.

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