Cranberry-Cherry Lattice Pie |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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âMy mom used to make this pie for the holidays when I was a girl.â But at $.81 per serving, you can afford to make this delicious pie all year long. âJ. Tomasi, Toledo, Ohio Ingredients:
1 can (21 ounces) cherry pie filling |
1 can (14 ounces) whole-berry cranberry sauce |
1/4 cup sugar |
3 tablespoons quick-cooking tapioca |
1 teaspoon lemon juice |
1/4 teaspoon ground cinnamon |
1 package (15 ounces) refrigerated pie pastry |
2 tablespoons butter |
Directions:
1. In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
2. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
3. Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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