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Cranberry Cherry Pie




Source of Recipe


by Millie, from BH&G Old Fashioned Baking


List of Ingredients




2 (16-oz) can pitted tart red cherries {water pack}
1 C cranberries
1 ½ C sugar
¼ C cornstarch
¼ tsp ground nutmeg
Dash ground cloves
1 Double crust Pie Pastry


Recipe



Drain cherries, RESERVING 1/3 C LIQUID.

In a med saucepan combine the reserved cherry liquid & cranberries. Bring mix to boiling. Reduce heat & simmer, uncovered, about 3min’s or til the cranberries pop.

In a small mix bowl STIR TOGETHER ¾ C of the SUGAR, the cornstarch, nutmeg, and cloves. Add sugar mix to hot cranberries. Cook & stir constantly til mix is thick & bubbly.

Remove from heat. Stir in remaining ¾ C sugar & cherries.

Roll out double~crust pie pastry & line a 9” pie pan w/half of pastry.

Transfer cranberry~cherry mix to the pastry lined pan. Trim bottom pastry to the edge of the pie pan.

Cut slits in the top crust. Place the top crust on the filling. Seal & crimp the edge.

To prevent overbrowning, cover the edge of the pie with foil.

Bake @ 375° for 25 minutes.

Remove foil. Bake for 20~25 minutes more or til top is golden. Cool on rack.

Makes 8 servings.