Cranberry Cherry Pie Recipe

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Ingredients

	Pie crust
	1 (15 oz.) pkg. Pillsbury All Ready
	Pie Filling
	2 cups fresh or frozen strawberries
	¾ cup sugar
	2 tablespoons cornstarch
	1 (21 oz. ) can cherry fruit pie filling


Instructions


Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan. Heat oven to 425 degrees F.


In large bowl, combine cranberries sugar and cornstarch; mix well. Stir in cherry pie filling; mix lightly. Spoon into pie crust-lined pan.


To make top crust, cut out 2 bells with cookie cutter, tops toward center. Place crust over filling and fold edge of top crust under bottom crust. Flute edge as directed below. Brush underside of one bell with water. Place on crust between cutouts. Cut thin strips from remaining dough, shape into bow and place on pie


Bake at 425 degrees F for 35-45 minutes or until crust is golden brown and filling bubbly TIP- Cover edge of crust with strips of foil after about 15 to 20 minutes of backing to prevent excessive browning Spiral or Rope Edge- Press thumb at an angle into edge of crust; pinch dough between thumb and knuckle of index finger. Repeat pattern diagonally around edge on rim of pie pan.


Serving Suggestions

8 servings

Originally Submitted 12/22/2010

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