The festive and flavorful cranberry sauce adds special seasonal flavor to this all-time favorite cherry pie.
1 (21-oz.) can cherry pie filling
1 (16-oz.) can whole-berry cranberry sauce
1/4 cup sugar
3 tablespoons quick-cooking tapioca, uncooked
1 teaspoon lemon juice
1/4 teaspoon cinnamon
2 tablespoons butter
2 tablespoons milk
How to Make It
Combine all ingredients except butter and milk; let stand 15 minutes.
Divide pastry in half; set one half aside. Roll half the dough out and line a 9" pie plate; add filling mixture. Dot with butter. Roll remaining dough into a 12-inch circle; cut into 3/4-inch wide strips. Lay strips on pie at one-inch intervals; fold back alternate strips as you weave crosswise strips over and under.
Trim crust even with outer rim of pie plate. Dampen edge of crust with water; fold over strips, seal and crimp. Brush lattice with milk. Bake at 400° for 40 to 45 minutes, covering edge of crust with aluminum foil after 15 minutes to prevent browning.