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Cranberry Cherry Pie

2 cups cranberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 (21-ounce) can cherry pie filling

Pastry for 1 (9-inch) double-crust pie

1. Preheat oven to 425*F.
2. In large bowl, combine cranberries, sugar, and cornstarch. Add cherry pie filling, mix well.
3. Spoon filling into unbaked pie shell. Cover filling with top crust. Fold edge of top crust under edge of bottom crust. Flute edges together to seal to pie pan. Make 4 to 5 small slits with tip of sharp knife in top crust to allow steam to escape during baking.
4. Bake 35 to 45 minutes, or until crust is lightly browned.

Makes 6 servings.