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Cranberry Cherry Pie
Source: Reiman Publications, LLC. © 2002
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Rating: Star Rating   Reviews: 2 See Reviews
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Yield:  6-8 Servings
RECIPE INGREDIENTS
3/4 cup sugar
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
2 cups cranberries
Pastry for double-crust pie (9 inches)
milk and additional sugar
Cranberry Cherry Pie Recipe at Cooking.com
DIRECTIONS
In a bowl, combine sugar and cornstarch. Stir in pie filling and cranberries.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust.
Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry.
Brush with milk and sprinkle with sugar. Cover edges loosely with foil. Bake at 375 degrees F for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Cranberry Desserts
Champion Cherry Pies
Spotlight Recipe Review See all 2 reviews »

Rating: Star Rating
by: Heidi Reviewed: 10/26/2009
Wonderful Tartness See all of Heidi's reviews »
Love this pie! Initially I was worried because it says to add sugar to cherry pie filling (which is SO sweet), but it was the perfect amount for the cranberries. My family really prefers tart, so anything using cherry pie filling had been out of favor. No more - this is an excellent, easy (and tart!) pie that everyone of us loved. I'm going to load up my freezer with cranberries during the holidays so we can continue to have it when they quit selling them!
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