"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Cranberry Cherry Pie
Cranberry Cherry Pie
Prep Time
20 min
Cook Time
55 min
Yield
8 servings
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
Nutrition Facts
1 slice: 417 calories, 14g fat (6g saturated fat), 10mg cholesterol, 214mg sodium, 70g carbohydrate (40g sugars, 1g fiber), 2g protein.
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