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Cranberry-Cherry Nut Pie

 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.
Nutritional 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.