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Cranberry Cherry Pie

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

8 servings

"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.

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

  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.

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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