That's when that handy little website, Pinterest, came to my aid.
I simply began a broad search for peach recipes.
Cranberry Peach Pie was one of the first recipes. It sounded perfect because I just happened to have some cranberries in the freezer, too.
The recipe that I found was linked back to Simply So Good blog. She's got some other yummy-sounding recipes listed, too--definitely worth a look.
Notice that I managed to take a few pictures while I was at it? I promise I'm getting better!
Also notice that I didn't do the crumb topping as the recipes prescribes below. I was out of brown sugar (of all things!), but I did have an extra pie crust (I just bought the rolled dough stuff). I also haven't mastered making my pies pretty, so that's why it looks goofy.
Here's the recipe (courtesy of Simply So Good blog) :
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
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.
Yeah, I'm lazy and don't want to edit this picture so it's not on it's side. So.
It was so good, and perfect with vanilla ice cream. I love how the cranberries and peaches complimented each other. Mine did turn out a little juicier than her's appeared, but I say the more the merrier!