Cranberry Cherry Pie

  • Rating ****

6-8 Servings


  • 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. © 2002. All rights reserved.

RecID 4960

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