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Cranberry-Cherry Nut Pie


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  • 1 can (21 oz) cherry pie filling
  • 2 cups fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 2 tbsp butter
  • 1 tsp milk
  • 1 tbsp coarse sugar


Servings 8
Preparation time 20mins
Cooking time 60mins


Step 1

Line a 9-in pie plate with bottom pastry; trim to 1-in beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon into the crust. Dot with the butter.

Roll out remaining pastry and fit top of pie. Cut vents using decorative cookie cutters. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with course sugar.

Bake at 375 for 40-45 minutes or until crust is golden brown and filling is bubbling. Cover edges with foil during the last 30 minutes to prevent overbrowning. Cool on wire rack.


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