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Cranberry-Cherry Nut Pie

This delightful, stress-free pie combines cranberries with convenient cherry pie filling for a fresh, fun flavor. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 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 sheets refrigerated pie crust
  • 2 tablespoons butter
  • 1 teaspoon 2% milk
  • 1 tablespoon coarse sugar

Directions

  • Preheat oven to 375°. For filling, mix first 8 ingredients. Unroll 1 crust into a 9-in. pie plate. Add filling; dot with butter.
  • Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar.
  • Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts
1 piece: 482 calories, 21g fat (8g saturated fat), 17mg cholesterol, 223mg sodium, 71g carbohydrate (24g sugars, 2g fiber), 3g protein.

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