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Cranberry Cherry Pie Recipe

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This recipe for Cranberry Cherry Pie is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. sugar
2 T. cornstarch
1 can (21 oz.) cherry pie filling (can use light cherry filling)
2 c. cranberries
Pastry for double-crust pie (9 inches)
Milk and additional sugar
Directions:
Directions:
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.

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. (OR, you can do a simple lattice top.)

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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
I love making this pie at Christmas time – the color is so deep and rich, and the pie tastes good, too.

 

 

 

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