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    Cranberry Cherry Pie

    Source of Recipe


    1 pkg ready crust (for 2 crust pie)

    2 cup fresh or frozen cranberries
    3/4 cup sugar
    2 tbsp cornstarch
    1 can cherry pie filling

    Prepare crust. Heat oven to 425 F. In large bowl, combine cranberries,
    sugar and cornstarch; mix well. Stir in cherry pie filling; mix
    lightly. Spoon into bottom pie crust. To make top crust decorative,
    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. Brush underside of one bell with water. Place on crust between
    cutouts. Cut thin strips from remaining dough bell, and shape into
    bow and place on pie using same water method. Bake for 35 to 45
    minutes or until crust is golden brown and filling is bubbly.

    Tip: cover edge of crust with strips of foil after about 15-20
    minutes of baking to prevent excessive browning. Spiral or rope
    edge: press thumb at an angle onto edge of crust; pinch dough
    between thumb and knuckle of index finger. Repeat pattern diagonally
    around edge on rim of pie pan.




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