Sweet-tart cranberry cherry pie is a bright fruit dessert that's speedy, straightforward and worthy of a holiday potluck. It's easy as ... well, you know.
Ingredients
3/4 cup sugar
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
2 cups cranberries
Pastry for double-crust pie (9 inches)
Milk and additional sugar
Instructions
1Mix the filling
2In a large bowl, combine the sugar and cornstarch. Stir in the pie filling and cranberries.
3Prepare the crust
4Line a 9-inch pie plate with the bottom pastry. Trim it to 1 inch beyond the edge of the plate. Pour the filling into the crust.
5Finish with a top crust
6Roll out the remaining pastry to fit the top of the pie. Cut slits in the pastry or cut out stars with a star-shaped cookie cutter. Place the pastry over the filling; trim, seal and flute the edge. Arrange star cutouts on the pastry. Brush the crust with milk and sprinkle with sugar. Editor's Tip: Cutting the top crust isn't just for decoration. You want to leave some of the filling uncovered to allow moisture to evaporate, ensuring that the fruit thickens and caramelizes, and the bottom crust doesn't get soggy.
7Bake the pie
8Cover the edge loosely with foil. Bake at 375°F for 55 to 60 minutes or until the crust is golden brown and the filling is bubbly. Cool the pie on a wire rack.
