Quick & Easy Cherry Cranberry Pie

Nichole McGhee


This is a favorite in our house that I make every Thanksgiving and Christmas. It is so easy and quick to make that it leaves plenty of time to work on the rest of the meal.
I only use 1/4 cup of sugar because we love the tartness of the cranberries (goes great with a little cool whip). If you like your pie a little sweeter, just add 1/2 cup of sugar.
I will add a picture after Thanksgiving.

pinch tips: How to Fold Ingredients





10 Min


40 Min


1 box
refrigerated pie crusts - 2 crusts per box
1 can(s)
cherry pie filling
3/4 - 1 pkg
fresh cranberries
3 Tbsp
1/4 - 1/2 c

Directions Step-By-Step

Heat oven to 400°
Unroll one of the pie crusts and place in a 9-inch deep dish glass pie pan.
In a large bowl mix the remaining ingredients. (I use a whole bag of fresh cranberries, but it makes for a very full pie. For a little less tartness, and less chance of overflow, only use 3/4 of a bag)
Spoon mixture into crust-lined pie pan.
Top with 2nd pie crust, seal edges and flute. Cut slits in several places on the top crust.
You can dust the top of the pie with sugar for a little extra sweetness.
Bake 40-50 minutes or until crust is golden brown.
Cover edges of pie with tinfoil after 10-15 minutes of baking.
Cool 1 hour before serving.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy
Hashtags: #cherry, #Cranberry