1 (29 oz.) can peach slices
3 c. fresh cranberries
1 1/2 c. sugar
3 tbsp. cornstarch
1/4 c. chopped toasted almonds
Pastry for 2 crust pie

Drain peaches, reserving 1 cup syrup. Cut up peaches, set aside.

In saucepan combine cranberries and peach syrup. Cook until skin pops. Combine sugar and cornstarch. Add to hot cranberries. Cook quickly, stir constantly until thickened. Remove from heat and stir in peaches and almonds. Pour into pastry. Add lattice top. Bake at 400 degrees for 35-40 minutes.