Christmas Cherry-Berry Pie
The festive and flavorful cranberry sauce adds special seasonal flavor to this all-time favorite cherry pie.
Yield: serves 8
- 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
- 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.
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