Cranberry Cherry Pie
Adding tart, fresh cranberries to canned cherry pie filling gives this easy cherry pie a perfect balance of sweet and tart flavor.
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
- Preheat oven to 425°F (220°C).
- In large bowl, combine cranberries, sugar, and cornstarch. Add cherry pie filling, mix well.
- 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.
- Bake 35 to 45 minutes, or until crust is lightly browned.
Makes 8 servings.