My Recipes
Cranberry Cherry Pie
A beloved family pie with a tart-sweet filling of cherry pie filling and whole cranberry sauce brightened with lemon and cinnamon, enclosed in a flaky double crust.
This is Mom’s famous pie.
Special Equipment
- 9" Deep Dish Pie Plate
- One recipe Pâte Brisée
Preheat Oven
- Preheat oven to 375°F
Ingredients
- 1 19 oz can Cherry Pie Filling
- 1 14 oz can Whole Cranberry Sauce
- 60ml (¼ cup) Sugar
- 3 tablespoons Quick Cook Tapioca
- 1 tablespoon Lemon Juice
- ¼ teaspoon Cinnamon
- 2 tablespoons Butter
Preparation
- Combine all ingredients, except butter, let stand 15 minutes.
- Pour in in a crust lined 9" deep dish pie plate.
- Cut butter into small pieces and scatter over mixture.
- Place a top layer of crust over mixture and seal.
- Sprinkle sugar over top of pie.
- Cut holes to allow air escape and expansion.
Bake
- Bake about 1 hour