Cherry Cranberry Pie
Cherry Cranberry Pie is an moderately easy dinner. Made with 1 (12 oz.) bag fresh cranberries, 3/4 c. firmly packed brown sugar, 1/2 tsp. cinnamon, 1/8 tsp. ground cloves and 3 c. frozen pitted cherries, thawed and drained (reserve juice), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine cranberries, brown sugar and spices in 2-quart saucepan.
Add 1/3 cup reserved cherry juice (adding water if necessary to make 1/3 cup).
Cover and cook over medium heat until approximately 2/3 of cranberries have popped, about 15 minutes. Blend cornstarch and 2 tablespoons water until smooth.
Add to cranberry mixture.
Add cherries and cook until thickened, 3 to 5 minutes.
Remove from heat.
Stir in lemon juice and almond extract.
Let cool.
Fit first crust into pie pan.
Turn filling into crust.
Dot with butter pieces.
Brush egg and water mixture onto second crust and cut into 1/2-inch wide strips.
Arrange strips in lattice pattern on top of pie.
Flute edges.
Bake 25 minutes to 1/2 hour at 400Β°.
π· Perfect Pairings
Complete your meal with these
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