Cherry Cranberry Pie
Tart, tangy and sweet--a unique combo and a nice change from regular cherry pie. Came from an old crisco cookbook.
Steps
Preheat oven 400.
Line pie pan with bottom crust.
Combine in a bowl: cranberry sauce , sugar , tapioca , lemon juice and pie filling.
Let stand for 15 minutes.
Pour into pie plate , dot with butter , cover with top crust , seal edges , crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400 for 40-50 minutes , removing foil during last 15 minutes.
Cool on rack.
Serve warm or cold.
Ingredients
double crust pie crusts, canned cherry pie filling, whole berry cranberry sauce, sugar, quick-cooking tapioca, lemon juice, butter