Ingredients & Directions
21 oz Cherry pie filling
16 oz Whole cranberry sauce
1/4 c Sugar
2 tb Quick tapioca
1 ts Lemon juice
1/4 ts Ground cinnamon
Pastry for 2 crust, 9′ pie
2 tb Butter or margarine
Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and
cinnamon. Let stand for 15 minutes. Fill pastry-lined 9″ pie plate with
fruit mixture. Dot with butter or margarine. Adjust top crust. Seal and
flute edges. Cut slits in top crust. Bake in 400 F. oven for 35-40 minutes.
Cover edges of crust with foil if edges brown too rapidly. MC formatting by
bobbi744@sojourn.com
Yields
6 Servings