Cranberry Cherry Pie

Cherry pie filling, whole berry cranberry sauce, sugar, cornstarch, fresh lemon juice and ground cinnamon are combined and spooned into bottom crust. Top crust is place over filling, sealed and baked in hot oven until crust is golden and filling is bubbling.

Ingredients -

Pie Filling:
1 (21 ounces) Cherry Pie Filling
1 (16 ounces) Whole Berry Cranberry Sauce
1/4 cup Sugar
3 tablespoons Cornstarch
1 teaspoon Fresh Lemon Juice
1/4 teaspoon Cinnamon

Pastry for Double Crust 9-inch Pie

Preparation:

1. Add cherry pie filling, whole berry cranberry sauce, sugar, cornstarch, fresh lemon juice and ground cinnamon to large bowl.

2. Stir to combine. Let stand for 15 minutes.

3. Preheat oven to 400 F.

4. Place bottom crust in glass pie plate.

5. Spoon cherry pie filling into bottom crust.

6. Place top crust over filling, seal top and bottom crusts by fluting edges. Cut slits in top crust for steam to escape.

7. Bake in preheated oven for 40-50 minutes.

Cherry Pie Making Tip -

Edges of Pie Crust

If necessary, after 15 minutes of baking, cover edge of pie crust with strips of foil to prevent excessive browning.

Cherry Pie Making Tip -

Cornstarch in Pie Filling

For pies that will be eaten the day after baking, decrease cornstarch by 1 teaspoon.

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