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Cranberry Cherry Pie
Ingredients:
3/4 c. sugar
2 Tbs. cornstarch
1 can (21 oz.) cherry pie filling
2 c. cranberries
Pastry for double crust pie (9")
Milk and additional sugar
3/4 c. sugar
2 Tbs. cornstarch
1 can (21 oz.) cherry pie filling
2 c. cranberries
Pastry for double crust pie (9")
Milk and additional sugar
Directions:
In a bowl, combine sugar and cornstarch. stir in pie filling and cranberries. Line a 9" pie plate with bottom pastry. Pour filling into crust. Roll out remaining pastry and fit on top of pie. Cut slits in crust to vent. Brush with milk and sprinkle with sugar. 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.
Makes 6-8 Servings
In a bowl, combine sugar and cornstarch. stir in pie filling and cranberries. Line a 9" pie plate with bottom pastry. Pour filling into crust. Roll out remaining pastry and fit on top of pie. Cut slits in crust to vent. Brush with milk and sprinkle with sugar. 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.
Makes 6-8 Servings
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