Family Cherry Cranberry Pie
Family Cherry Cranberry Pie recipe
Yield
16 servingsPrep
20 minCook
40 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 21 | ounces |
cherry pie filling
|
|
| 16 | ounces |
cranberry sauce
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 |
pie shell (9 inch)
|
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 606.9 | ml/g |
cherry pie filling
|
|
| 462.4 | ml/g |
cranberry sauce
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
tapioca, quick-cooking
|
|
| 5 | ml |
lemon juice
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1 | x |
pie shell (9 inch)
|
|
| 3E+1 | ml |
butter
|
|
Directions
Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
Fill pastry-lined 9 inch 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℉ (200℃) oven for 35 to 40 minutes. Cover edges of crust with foil if edges brown too rapidly. Let cool. Serve with whipped cream if desired.
