Sharon Short, Author
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Holiday Twist on a Summer Favorite: Cranberry Cherry Pie

12/19/2013

1 Comment

 
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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.  

1 Comment
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4/8/2019 01:29:03 am

Cranberry Cherry Pie is timeless. You can eat that during summer season or when you are bored and want to try something new on winter season. Thank you for teaching us how to achieve this delicious pie. Though I can sense that baking Cranberry Cherry Pie might require a bit of process than usual, I would still love to prepare this for my family during special events. I'll be preparing the ingredients first and see if that's going to work for me!

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    Sharon Short...

    ...is  a novelist, columnist, workshop director, instructor, and a pie enthusiast. As such, she blogs about the literary life, life in general, and pie. Definitely, pie.

    As Jess Montgomery, she writes historical mysteries.

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