- 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
In a bowl, combine sugar and cornstarch. Stir in pie filling and cranberries.
Line a 9 inch pie plate with bottom pastry; trim to 1 inch 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. &copy; 2002. All rights reserved.
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