|
|
Adding tart, fresh cranberries
to canned cherry pie filling gives this easy cherry pie a perfect
balance of sweet and tart flavor.
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
- 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 6 servings.
loading
|
|
|
