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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
Nutritional 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.
Originally published as Cranberry Cherry Pie in Test Kitchen Favorites 2004 , p279
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Reviewed on Dec. 26, 2011 by hotpinkshoes
I make jams so I had chopped fresh cranberries in my food processor 4 cups and froze them. I thawed them and used 4 cups of chopped cranberries with one can of pie filling and 4 TBS of cornstarch, 3/4 cups of sugar. My family liked it with vanilla ice cream or whip cream. It was slightly tart, if you like it sweeter you could add more sugar. Will make it again was a nice change.
Reviewed on Nov. 24, 2011 by treed1202
I thought the combination was a change of pace from pumpkin (still luv pumpkin!). Since I had deep dish crusts, I actually used the whole (small) bag of cranberries which was 4 cups. Still used the one can of Cherry pie filling. The cranberries and cherry combination was AWESOME!!! plus the addition of some nuts in there.....Really Good!!! These will be a huge hit out at bake sale coming up.....will have to make more pies as these will be gone today!!
Reviewed on Sep. 16, 2009 by Bakinfreekster
I have made this recipe for the past 7 years now and its a big hit with my family everytime.Especially around the holidays, its a very pretty red..
I have made this recipe for the past 7 years now and its a big hit with my family everytime.
Especially around the holidays, its a very pretty red..
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