Quick & Easy Cherry Cranberry Pie
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.
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- 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
1Heat oven to 400°
Unroll one of the pie crusts and place in a 9-inch deep dish glass pie pan.
2In 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.
3Bake 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.