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Favorite Cranberry Cherry Pie

Total Time

Prep: 20 min. Bake: 40 min.

Makes

6-8 servings

The addition of cranberries in this pie is a great way to dress up canned cherry pie filling—the two flavors really compliment each other. —Rita Krajcir, West Allis, Wisconsin
Favorite Cranberry Cherry Pie Recipe photo by Taste of Home

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 2 cups fresh or frozen cranberries, thawed
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 2 tablespoons cornstarch
  • 1 can (21 ounces) cherry pie filling
  • 1 large egg white
  • 1 teaspoon water

Directions

  1. Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust.
  2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar.
  3. Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 slice: 424 calories, 14g fat (6g saturated fat), 10mg cholesterol, 221mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 3g protein.

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