Recipe - Cranberry-Cherry Pie

Pie dough for 2 9" pies;
(for top and bottom)
2 cup Cranberries
1 cup Sugar (I use less; about 2/3
c)
2 tablespoon Cornstarch
1 cn (21 oz) cherry pie filling
; ("lite" is fine)

Preheat oven 425F Place bottom pie dough in 9" (deep) dish. Mix
cranberries, sugar and cornstarch. Fold in cherry pie filling. Pour into
pie dish. Cover with remaining pie dough. Crimp edges. Bake 3545 minutes;
cover edges after 20 min if they are browning too much

NOTE: For a more elegant presentation, you can prepare a lattice for the
top.

Posted to JEWISHFOOD digest V97 #314 by jchavelh@notes.cc.bellcore.com on
Dec 1, 1997