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Cranberry-Cherry Lattice Pie

 Cranberry-Cherry Lattice Pie
My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. —J. Tomasi, Toledo, Ohio
6-8 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 package (15 ounces) refrigerated pie pastry
  • 2 tablespoons butter

Directions

  • In a large bowl, combine the pie filling, cranberry sauce, sugar,
  • tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
  • Line a 9-in. pie plate with bottom pastry; add filling. Dot with
  • butter. Roll out remaining pastry; make a lattice crust. Trim, seal
  • and flute edges.
  • Bake at 400° for 35-40 minutes or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutritional Facts: 1 piece equals 467 calories, 17 g fat (8 g saturated fat), 17 mg cholesterol, 243 mg sodium, 78 g carbohydrate, 1 g fiber, 2 g protein.