FAVORITE CRANBERRY CHERRY PIE

Favorite Cranberry Cherry Pie image

The addition of cranberries in this pie is a great way to dress up canned cherry pie filling-the two flavors really compliment each other. -Rita Krajcir, West Allis, Wisconsin

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, thawed
3/4 cup plus 2 teaspoons sugar, divided
2 tablespoons cornstarch
1 can (21 ounces) cherry pie filling
1 large egg white
1 teaspoon water

Steps:

Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 424 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.