Cherry-Cranberry Pie
- Dough for double crust pie
- 1 can (1 lb, 5 oz) cherry pie filling
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- Dash of salt
Cherry-Cranberry Pie
Demonstrated by: Marsha Magnussen.
Pies for the Holidays - November 16, 2001.
Ingredients:
Directions:
- Preheat electric oven to 425°F.
- Line a 9-inch pie plate with half of dough.
- In a bowl, combine pie filling and cranberries.
- Combine sugar, cornstarch, and salt; add to fruit mixture and mix well.
- Pour into pie shell.
- With the remaining dough, cover with a full or a latticework crust.
- Bake for 10 minutes; lower oven temperature to 350°F and continue baking for 30 to 35 more minutes.
Makes 8 servings.
