Cherry Cranberry Pie
Tart, tangy and sweet--a unique combo and a nice change from regular cherry pie. Came from an old Crisco cookbook.
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INGREDIENTS
Nutrition- 1(9 inch) double crust pie crusts (your favorite)
- 1(21 ounce) can canned cherry pie filling
- 1(16 ounce) can whole berry cranberry sauce
- 1⁄4cup sugar
- 3tablespoons quick-cooking tapioca
- 1teaspoon lemon juice
- 2tablespoons butter
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DIRECTIONS
- Preheat oven 400°.
- Line pie pan with bottom crust.
- Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
- Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
- Brush crust with milk.
- Cover crust edges with foil to prevent burning.
- Bake at 400° for 40-50 minutes, removing foil during last 15 minutes.
- Cool on rack.
- Serve warm or cold.
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