Cranberry Cherry Pie


3/4 cup of sugar

2 tbls. of cornstarch

1 can (21 ounces) of cherry pie filling

2 cups of cranberries

pastry for double-crust pie (9 inches)

milk and additional sugar


Let’s Bake!

In a bowl, combine sugar and cornstarch, blend together. Stir in pie filling and cranberries. Line a 9-inch pie plate with pastry on the bottom. Trim to 1-inch beyond the edge of the plate. Pour filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling. Trim, seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges loosely with foil (optional). Bake at 375 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.