Pastry for 1 double crust pie
1 can (21-oz) cherry pie filling
2 cups cranberries
3/4 cup sugar
2 tbsp cornstarch
milk for brushing top of pie
sugar for sprinkling over top of pie
Preheat oven to 375 degrees.
Line a 9-inch pie plate with pastry and trim to 1-inch beyond edge of plate; set aside.
Combine the sugar and cornstarch in a 2-quart mixing bowl.
Stir the pie filling and cranberries into the sugar mixture; pour mixture into the pastry in the pie plate.
Roll out the pastry for the top of the pie and cut slits or decorative openings to vent the pie. Place pastry over the filling; seal and crimp edges. Brush with milk and sprinkle lightly with sugar. Place foil loosely over pie edges or place a pie ring around edges to prevent excess browning.
Bake at 375 for approximately 1 hour or until the pastry is a golden brown and the filling is hot and bubbly.
Cool on a wire rack before cutting to serve.
Yield: 6 or 8 servings
Note: File Photo