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Cranberry Cherry Pie Recipe

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"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.

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6-8 Servings
Prep: 20 min. Bake: 55 min. + cooling

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

Directions

In a large 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°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 417 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 214 mg sodium, 70 g carbohydrate, 1 g fiber, 2 g protein.

Cranberry Cherry Pie published in Taste of Home December/January 2000, p67

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