Frosted Cranberry-Cherry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1 (15 oz.) pkg. refrigerated pie crusts
FILLING
1 (21 oz.) can cherry pie filling
1 (16 oz) can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
GLAZE AND TOPPING
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup sliced almonds
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Directions: |
Directions:Prepare pie crust as directed on pkg for 2 pies using 9" pie pans.
Heat oven to 400º. In large bowl, combine all filling ingredients and mix well. Spoon into crust-lined pans. Top with second crust; seal edges and flute. Cut slits in several places in top of crust.
Bake at 400º for 40 or 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Remove pie from oven. Immediately, in small bowl, blend powdered sugar, corn syrup and enough water for desired drizzling consistency. Drizzle over hot pie. Decorate or sprinkle with the almonds. Cool at leas 1 hour b/4 serving. |
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Number Of
Servings: |
Number Of
Servings:2 pies, 12 servings |
Personal
Notes: |
Personal
Notes: This makes a beautiful holiday pie. You can cut out small shapes in the top crust before placing it on the pie. Lay the shapes on top randomly. I put the sliced almonds in one roll all around the inside edge.
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