This Cherry Cranberry Pie has the perfect blend of sweet and tart with that holiday cranberry flavor we love. This pie works great for Thanksgiving or Christmas and it's simple to make. You only need 4 ingredients for the filling. I made this pie with a Classic Pie Pastry, recipe found HERE, or just use your favorite pie crust. Follow along as I show you how to make this tasty pie:
Cherry Cranberry Pie
*Recipe from Taste of Home
Recipe for Double-Crust Classic Pie Pastry or your favorite pie crust (9-inches)
3/4 cup sugar
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
2 cups fresh cranberries
Milk and additional sugar
First, prepare your pie crust according to the recipe you are using.
In a bowl, combine sugar and cornstarch.
Stir in pie filling
And stir in cranberries. Mix well. Set aside.
Roll out dough for bottom pastry to fit a 9-in. pie plate.
Line the pie plate with the bottom pastry; trim to 1 in. beyond edge of plate.
Pour filling into crust.
Roll out remaining pastry to fit the top of pie.
Cut slits in pastry or cut out shapes with cookie cutter.
Place pastry over filling; trim, seal and flute edges.
To achieve the same look I got, first fold the top pastry under the bottom pastry all around the pie.
Use your thumb and index finger to "pinch" pastry around the outside edge.
Arrange shape cut-outs on pastry. Brush with milk and sprinkle with sugar.
Cover edges loosely with foil.
Bake at 375 degrees for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.