cranberry-cherry nut pie

Name: Cranberry-Cherry Nut Pie
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: - pastry for double-crust pie (9 inches); 1 can(s) (21 ounces) cherry pie filling; 2 cup(s) fresh or frozen cranberries, thawed; 3/4 cup(s) sugar; 1/2 cup(s) chopped walnuts; 2 tablespoon(s) cornstarch; 1 teaspoon(s) vanilla; 1/2 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground allspice; 2 tablespoon(s) butter; 1 teaspoon(s) milk; 1 tablespoon(s) coarse sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For cranberry-cherry nut pie

pastry for double-crust pie (9 inches)
1 can

(21 ounces) cherry pie filling
2 c

fresh or frozen cranberries, thawed
3/4 c

sugar
1/2 c

chopped walnuts
2 Tbsp

cornstarch
1 tsp

vanilla
1/2 tsp

ground cinnamon
1/8 tsp

ground allspice
2 Tbsp

butter
1 tsp

milk
1 Tbsp

coarse sugar

How To Make cranberry-cherry nut pie

1
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon into crust. Dot with butter.

2
Roll out remaining pastry to fit top of pie. Cut vents using decorative cookie cutters. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar.
3
Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
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