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Cranberry-Cherry Lattice Pie

Total Time

Prep: 30 min. Bake: 35 min. + cooling

Makes

6-8 servings

My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. —J. Tomasi, Toledo, Ohio

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 package (15 ounces) refrigerated pie pastry
  • 2 tablespoons butter

Directions

  1. In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
  2. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  3. Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 piece: 467 calories, 17g fat (8g saturated fat), 17mg cholesterol, 243mg sodium, 78g carbohydrate (40g sugars, 1g fiber), 2g protein.

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