Cranberry Cherry Pie Recipe
Crust:
1 15-ounce package refrigerated pie crust, softened as directed on package
Filling:
1 21-ounce can cherry pie filling
1 16-ounce can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
Glaze and topping:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup almond slices
Prepare pie crust as directed on package for a two-crust pie, using a 9-inch
glass pie pan.
Heat oven to 425� F. In a large bowl, combine all filling ingredients. Spoon
into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in
several places in top crust. (You can cut shapes in the top crust so the
openings will reveal the red filling.0
Bake at 425� F. for 40 to 50 minutes or until crust is golden brown. Cover edge
of crust with strips of foil after 15 to 20 minutes of baking to prevent
excessive browning.
Remove pie from oven. Immediately in small bowl, combine powdered sugar, corn
syrup and enough water for desired drizzling consistency. Drizzle over hot pie.
Decorate or sprinkle with almonds; for an added touch, decorate each slice with
three sugared cranberries. Cool at least one hour before serving.
Serves 8.
Note: This pie can be baked in advance and stored at room temperature for one
day, or wrapped in plastic and refrigerated for up to three days. Before
serving, warm the entire pie in the oven, or individual pieces in the microwave.
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