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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Guests won't know how quickly you made this sweet-tart pie, notes Marilyn Williams of Matthews, North Carolina. Ingredients:
3/4 cup sugar |
2 tablespoons cornstarch |
1 can (21 ounces) cherry pie filling |
2 cups cranberries |
pastry for double-crust pie (9 inches) |
milk and additional sugar |
Directions:
1. In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust.
2. Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar.
3. Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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