Cranberry Cherry Pie

By beltranm

Ingredients

• For filling:
• 1 (15-oz.) pkg. Pillsbury All Ready Pie Crusts
• 2 fresh or frozen cranberries
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 (21-oz.) can cherry fruit pie filling

Details

Servings 8

Preparation

Step 1

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan. Heat oven to 425 degrees F.

In large bowl, combine cranberries, sugar and cornstarch; mix well. Stir in cherry pie filling; mix lightly. Spoon into pie crust-lined pan.

To make top crust, cut out 2 bells with cookie cutter, tops toward center. Place crust over filling and fold edge of top crust under bottom crust. Flute edges. Brush underside of one of the cutout bells with water. Place on crust between openings. Cut thin strips from remaining dough, shape into bow and place on pie.

Bake at 425 degrees F for 35 to 45 minutes or until crust is golden brown and filling is bubbly.

Tip: Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excess browning.