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CRANBERRY 'N PEACH PIE 
15 oz. pkg. Pillsbury all ready pie crusts
1 tsp. flour

FILLING:

3 c. frozen, sliced peaches, thawed and drained, cut into chunks
1 1/4 c. coarsely chopped fresh or frozen cranberries
1 c. sugar
1/4 c. cornstarch
3 tbsp. cranberry juice, orange juice or water
2 tbsp. butter

GLAZE:

5 tbsp. powdered sugar
1 to 2 tsp. cranberry juice, orange juice or water

Prepare pie crust according to package directions for two crust pie using 9 inch pie pan. Heat oven to 425 degrees.

In large bowl, combine peaches, cranberries, sugar, cornstarch and juice. Spoon into pie crust lied pan. Dot with butter. Top with second crust and flute; cut slits in several places. Bake at 425 degrees for 40 to 50 minutes or until peaches are tender.

In small bowl, blend glaze ingredients. Drizzle over warm pie. Garnish as desired. 8 servings.

TIP: Cranberries can be chopped in blender or food processor.

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