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Cranberry Cherry Pie Recipe


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     Cranberry Cherry Pie

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   10

3/4 c. sugar
2 Tbsp. cornstarch
1 can (21 oz.) cherry pie filling
2 c. cranberries
milk and additional sugar
pastry for a double crust pie - see basic pie dough recipe

In a bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-inch pie plate with bottom pastry; trim to 1-inch beyond edge of plate. Pour filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry.
Brush with milk and sprinkle with sugar. Cover edges loosely with foil. Bake at 375 degrees F for 55-60 minutes or until crust is golden brown and filling is bubbling. Cool on a wire rack.

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