Frosted Cranberry-Cherry Pie

This is from The Dallas Morning News. It is easy to make. I love the sweet/tart combination and always enjoy making this, especially in the Fall.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 15  ounces  refrigerated pie crusts, softened as directed
• 1 (21 ounce) can cherry pie filling
• 16  ounces whole berry cranberry sauce
• 3  tablespoons cornstarch
• 1⁄4 teaspoon cinnamon

• Glaze

• 1⁄2 cup confectioners' sugar
• 1  tablespoon light corn syrup
•  water (for consistency of glaze)
• 1⁄4 cup  sliced almonds, for garnish (optional)

Directions

1. Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425°F.
2. In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
3. Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
4. Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
5. Cool at least 1 hour before serving.