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Cherry Cranberry Pie

21 ounce cherry pie filling
16 ounce cranberry sauce
1/4 cup sugar
2 tablespoons tapioca
1 teaspoon lemon juice
1/4 teaspoon cinnamon ground
1 each pie shell (9 inch)
2 tablespoons butter or margarine


Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. Fill pastry-lined 9 inch pie plate with fruit mixture. Dot with butter or margarine. Adjust top crust. Seal and flute edges. Cut slits in top crust. Bake in 400F (200C). oven for 35 to 40 minutes. Cover edges of crust with foil if edges brown too rapidly.

Source: recipeland.com