Makes 8 servings
one 29 ounce can peach slices in heavy syrup
one 12 ounce package fresh or frozen cranberries, about 3 cups
1 1/4 to 1 1/2 cups sugar
1/4 cup cornstarch
2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Preheat oven to 375°. Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices crosswise into thirds; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally { about every 2 minutes }.
In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until the dough is moistened. Divide in half. Form each half into a ball.
On a lightly floured surface, flatten one dough ball. Roll with a rolling pin , starting from the center to the edges into a 12 inch circle. To transfer pastry, wrap it around the floured rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.
Roll out remaining pastry to a 12 inch circle and cut into 1/2 inch wide strips. Fill pastry lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
Bake at 375° for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm with ice cream, or to store, cover and let stand at room temperature for up to 24 hours. Makes 8 servings.