This is an easy and tasty winter variation on the summer classic, cherry pie.
I made it for Thanksgiving this year (alongside pumpkin and pecan) and I will definitely make it in the next few weeks. It's great with or without whipped cream, and the leftovers are excellent for breakfast!
Ingredients:
Your favorite 2 crust pie pastry
1 can (21 oz.) cherry pie filing
1 can (14 oz.) whole-berry cranberry sauce
1/4 cup sugar
3 Tbsp. quick-cooking tapioca (get it in the baking aisle)
1 tsp. lemon juice
1/4 teaspoon ground cinnamon
2 Tbsp. butter
Method:
1. In a large bowl , combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
2. Line 9-inch pie plate with a bottom pastry; add filling. Dot with butter. Make lattice top crust, or a whole top crust with cut outs. Place on top of pie; trim, seal and crimp edges.
3. Bake at 400-degrees for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
I made it for Thanksgiving this year (alongside pumpkin and pecan) and I will definitely make it in the next few weeks. It's great with or without whipped cream, and the leftovers are excellent for breakfast!
Ingredients:
Your favorite 2 crust pie pastry
1 can (21 oz.) cherry pie filing
1 can (14 oz.) whole-berry cranberry sauce
1/4 cup sugar
3 Tbsp. quick-cooking tapioca (get it in the baking aisle)
1 tsp. lemon juice
1/4 teaspoon ground cinnamon
2 Tbsp. butter
Method:
1. In a large bowl , combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
2. Line 9-inch pie plate with a bottom pastry; add filling. Dot with butter. Make lattice top crust, or a whole top crust with cut outs. Place on top of pie; trim, seal and crimp edges.
3. Bake at 400-degrees for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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