3 c. sliced peaches
1 1/4 c. chopped cranberries
1 c. sugar
1/4 c. cornstarch
3 tbsp. cranberry juice, orange juice or water
2 tbsp. butter

GLAZE:

5 tbsp. powdered sugar
1-2 tbsp. juice or water

Preheat oven to 425 degrees and prepare pie pan with crust.

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

In small bowl, blend glaze ingredients. Drizzle over warm pie.