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
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
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!
ReplyDeleteI just finished lunch and would sure like a piece of that. : )
ReplyDeleteI 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)...
ReplyDeletebest... mae at maefood.blogspot.com
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?
ReplyDeleteHugs,
JB
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
ReplyDeleteI'd love to try that.
ReplyDeleteOH MY GOODNESS! That looks really good, Nellie. I love the mix of cranberries and the cherry pie filling. xo Diana
ReplyDeleteLooks delicious! Would be nice hot or cold with ice cream:)
ReplyDeleteYum! My husband is going to love this!
ReplyDeleteCindy Bee