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Cranberry Cherry Pie Recipe

Cranberry Cherry Pie Recipe

"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional 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.

Reviews for Cranberry Cherry Pie

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Reviewed May. 10, 2014

"I have made this pie on numerous occasions and shared it with family and friends. It always gets rave reviews and is a snap to put together."

Reviewed Nov. 1, 2013

"This is my sons favorite pie for Thanksgiving or Christmas. I have been making it for about 8 years and it is a big hit every time."

Reviewed Oct. 23, 2008

"This pie was a huge hit at Thanksgiving last year, and I intend on making it again. It was very easy to make."

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