Cranberry-cherry pie

Yield: 1 Servings

Measure Ingredient
Pie dough for 2 9" pies; (for top and bottom)
2 cups Cranberries
1 cup Sugar (I use less; about 2/3 c)
2 tablespoons Cornstarch
1 can (21 oz) cherry pie filling ; ("lite" is fine)

Preheat oven 425F Place bottom pie dough in 9" (deep) dish. Mix cranberries, sugar and cornstarch. Fold in cherry pie filling. Pour into pie dish. Cover with remaining pie dough. Crimp edges. Bake 35-45 minutes; cover edges after 20 min if they are browning too much NOTE: For a more elegant presentation, you can prepare a lattice for the top.

Posted to JEWISH-FOOD digest V97 #314 by jchavelh@... on Dec 1, 1997

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