2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons cornstarch
1 can (21oz) Cherry Pie Filling
1 tablespoon sugar
1. Preheat oven to 425 F
2. Make two pie crusts to fit a 9-inch pie pan. Place bottom crust in
pan and set aside.
3. In a large bowl, combine cranberries, ¾ cup sugar, cornstarch and
Cherry pie filling, mix lightly. Spoon into crust-lined pan. Top
with second crust and seal edges. Cut several slits in top crust to
allow steam to escape.
4. Bake 35 to 45 minutes or until crust is golden brown and filling is
bubbly. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning.
File# R042 D1 C11