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.
- 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
Unroll one of the pie crusts and place in a 9-inch deep dish glass pie pan.
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.
Cover edges of pie with tinfoil after 10-15 minutes of baking.
Cool 1 hour before serving.