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Cranberry Cherry Pie Recipe

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The addition cranberries in this pie is a great way to dress up canned cherry pie filling--the two flavors really compliment each other. --Rita Krajcir

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6-8 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, thawed
3/4 cup plus 2 teaspoons sugar, divided
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
1 egg white
1 teaspoon water

Directions

Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar.
Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer 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 424 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 221 mg sodium, 71 g carbohydrate, 1 g fiber, 3 g protein.

Cranberry Cherry Pie published in Test Kitchen Favorites 2004 , p279

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