1 pkg refrigerated pie crusts
2 cups fresh or frozen unsweetened cranberries
3/4 cup sugar
2 tbsp cornstarch
1 can (21-oz) cherry pie filling
Place 1 pie crust in a 9-inch pie pan allowing a half inch of the pastry to extend over the edge of the pan.
Preheat the oven to 425 degrees.
In a large mixing bowl, combine the cranberries, sugar, and cornstarch, mixing well. Stir in the cherry pie filling and mix lightly. Pour the mixture into the pastry-lined pie pan. Top with the second crust, cut air vents in top, and flute edges to seal. This is also a pretty pie to top with a lattice crust instead of the full sheet crust.
Bake pie at 425 degrees for 35 to 45 minutes or until the crust is golden brown and the filling is bubbly. During the last 15 minutes or so of the baking time, cover the edges of crust with foil to prevent excessive browning.
Yield: 8 servings