Ready for that top crust!
Oops! This time, it chose not to bubble up through the slits provided. Thankfully, no major spill dropped into the oven!:-)
CRANBERRY CHERRY PIE
2 cups fresh or frozen cranberries
3/4 c. sugar
2 Tablestpoons cornstarch
1 (21-oz.) can cherry pie filling (I was thrilled to find my store brand without high fructose corn syrup!)
- Prepare pastry; divide in half and roll out. Place one into pie dish.
- Combine cranberries, sugar, and cornstarch; mix well. Stir in cherry pie filling; mix lightly. Spoon into pastry lined dish. Top with second crust, cutting slits in top. Trim and flute edges.
- Bake at 425 degrees F for 35-45 mintues, or until crust is golden brown and filling is bubbly.
- Makes 8 generous servings!
Pie plate - Longaberger