1 home made pie crust (made with butter is the best!)
8 cups sliced fresh peaches (or frozen, unsweetened peaches, defrosted and undrained)
1 cup left-over orange-rosemary cranberry sauce
1/2 cup sugar
1/4 cup flour
1/2 – 3/4 cup rolled oats (I used a big handful)
2 Tbs butter
Preheat oven to 375. Put pie crust in a deep dish pie plate (or, if you’re like me, your cast iron skillet). Stir together peaches, cranberry sauce, sugar, flour and oats. Put in pie plate. Dot with butter. Bake for 40-45 minutes. Cover edges of pie crust with foil if they are browning too quickly. Let cool for about 15 minutes before serving with a scoop of vanilla ice cream.
If you wanted to, you can just put the filling in the pan and cover with the crust (like in my picture) and serve it in a bowl, or this would be very good with a lattice pie crust on top. But I am in way too much of a hurry for my desserts to go to all that work unless I’m making it for a party or something.