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Christmas Cherry-Berry Pie


Festive and flavorful cranberry sauce adds seasonal flavor to this all-time favorite cherry pie. Prepared pie dough and cherry filling make it easy!

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Rate this recipe 4.4/5 (13 Votes)


  • 1 (21-ounce) can cherry pie filling
  • 1 can (16-ounce) whole-berry cranberry sauce
  • 1/4 cup sugar
  • 3 tablespoons quick-cooking tapioca, uncooked
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon
  • Pastry dough for 2-crust 9-inch pie
  • 2 tablespoons butter
  • 2 tablespoons milk


Servings 8
Preparation time 15mins
Cooking time 80mins


Step 1

Preheat oven to 400°F.

Combine all ingredients except butter and milk; let stand 15 minutes.

Divide pastry in half; set one half aside.

Roll half the dough out and line a 9" pie plate. Add filling mixture. Dot with butter.

Roll remaining dough into a 12-inch circle; cut into 3/4-inch wide strips.

Lay strips on pie at one-inch intervals; fold back alternate strips as you weave crosswise strips over and under.

Trim crust even with outer rim of pie plate. Dampen edge of crust with water; fold over strips, seal and crimp.

Brush lattice with milk.

Bake 40 to 45 minutes, covering edge of crust with aluminum foil after 15 minutes to prevent browning.

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