Friday, November 20, 2015

Time for cranberries....

Yay!  It's time to move on to cranberries!  Here is one of the favorite ways we enjoy them.

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!:-)

Double-crust pastry
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 


  1. Oh, I am drooling now! I can just taste this with a scoop or two (or three) of ice cream! My pies don't always use those handy slits, either, and I don't know why they choose to make their own path for the hot juices, but it doesn't seem to interfere with the deliciousness! Have a fabulous Friday, Sister! Love you!

  2. I just finished lunch and would sure like a piece of that. : )

  3. I want a slice with the cup of coffee that's in my hand right now! (Or at least was in my hand until I put it on the keyboard)...

    best... mae at

  4. I'm a pie lover and love whole cranberries but never had that combination. I want to come live at your house. Will you adopt me?

  5. Nellie, I am beginning to think your are the pie queen. :):) I have never heard of cranberries in pie...but oh boy that looks tasty. Blessings for a great weekend, xoxo,Susie

  6. OH MY GOODNESS! That looks really good, Nellie. I love the mix of cranberries and the cherry pie filling. xo Diana

  7. Looks delicious! Would be nice hot or cold with ice cream:)

  8. Yum! My husband is going to love this!

    Cindy Bee