Christmas Cherry-Berry Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The festive and flavorful cranberry sauce adds special seasonal flavor to this all-time favorite cherry pie. Ingredients:
1 (21-oz.) can cherry pie filling |
1 (16-oz.) can whole-berry cranberry sauce |
1/4 cup sugar |
3 tablespoons quick-cooking tapioca, uncooked |
1 teaspoon lemon juice |
1/4 teaspoon cinnamon |
2 tablespoons butter |
2 tablespoons milk |
Directions:
1. Combine all ingredients except butter and milk; let stand 15 minutes.
2. 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.
3. 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 at 400° for 40 to 45 minutes, covering edge of crust with aluminum foil after 15 minutes to prevent browning.
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