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Favorite Cranberry Cherry Pie

TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: 6-8 servings.
The addition of cranberries in this pie is a great way to dress up canned cherry pie filling—the two flavors really compliment each other. —Rita Krajcir, West Allis, Wisconsin

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 large egg white
  • 1 teaspoon water

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 slice: 424 calories, 14g fat (6g saturated fat), 10mg cholesterol, 221mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 3g protein.

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