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Cranberry-Cherry Nut Pie

This delightful, stress-free pie using our basic pie pastry combines cranberries with convenient cherry pie filling for a fresh, fun flavor. —Taste of Home Test Kitchen

8 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

Pastry for double-crust pie (9 inches)
1 can (21 ounces) cherry pie filling
2 cups fresh or frozen cranberries, thawed
3/4 cup sugar
1/2 cup chopped walnuts
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons butter
1 teaspoon 2% milk
1 tablespoon coarse sugar

Directions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge
of plate. In a large bowl, combine the pie filling, cranberries,
sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon
into crust. Dot with butter.
Roll out remaining pastry to fit top of pie. Cut vents using
decorative cookie cutters. Place pastry over filling; trim, seal and
flute edges. Brush with milk; sprinkle with coarse sugar.
Bake at 375° for 40-45 minutes or until crust is golden brown and
filling is bubbly. Cover edges with foil during the last 30 minutes

2 of 2

Cranberry-Cherry Nut Pie (continued)

Directions (continued)

to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8
servings.

Nutrition Facts: 1 piece equals 498 calories, 22 g fat (8 g saturated fat), 18 mg cholesterol, 235 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.