Ingredients
-
1
-
1
-
1
-
1/4
-
3
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Cherry Cranberry Pie, Tart, tangy and sweet–a unique combo and a nice change from regular cherry pie Came from an old Crisco cookbook , I have been looking for this recipe for years I made it a few months ago and entered it into a pie baking contest at church it WON! I plan on making it for Thanksgiving this year, I have made this pie many times and am just getting around to reviewing it Very good pie use Deb Wolf’s tip and use rinsed/drained fresh cranberries (after all, I live in Wisconsin, the cranberry capitol of the world, lol ) It works out very well this way This recipe helped me win my wife back after she had left me and moved to Canada for six months, and if that isn’t a positive review, you try
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Steps
|
1
Done
|
Preheat Oven 400. |
|
2
Done
|
Line Pie Pan With Bottom Crust. |
|
3
Done
|
Combine in a Bowl: Cranberry Sauce, Sugar, Tapioca, Lemon Juice and Pie Filling; Let Stand For 15 Minutes. |
|
4
Done
|
Pour Into Pie Plate, Dot With Butter, Cover With Top Crust, Seal Edges, Crimp and Make Slits in Top Crust to Allow Steam to Escape. |
|
5
Done
|
Brush Crust With Milk. |
|
6
Done
|
Cover Crust Edges With Foil to Prevent Burning. |
|
7
Done
|
Bake at 400 For 40-50 Minutes, Removing Foil During Last 15 Minutes. |
|
8
Done
|
Cool on Rack. |
|
9
Done
|
Serve Warm or Cold. |
