Favorite Cranberry Cherry Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The addition cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir Ingredients:
pastry for double-crust pie (9 inches) |
2 cups fresh or frozen cranberries, thawed |
3/4 cup plus 2 teaspoons sugar, divided |
2 tablespoons cornstarch |
1 can (21 ounces) cherry pie filling |
1 egg white |
1 teaspoon water |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust.
2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar.
3. Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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