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Frosted Cranberry-Cherry Pie

(20)
  2 reviews
  • 30 min prep time
  • 2 hr 20 min total time
  • 9 ingredients
  • 8 servings
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Cranberries add a refreshing tartness to cherry pie. Refrigerated pie crusts and canned fruits make this pie very easy to prepare.

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
can (21 oz) cherry pie filling
1
can (16 oz) whole berry cranberry sauce
3
tablespoons cornstarch
1/4
teaspoon ground cinnamon

Glaze and Topping

1/2
cup powdered sugar
1
tablespoon light corn syrup
3
to 4 teaspoons water
1/4
cup sliced almonds

Steps

  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 Bake 40 to 50 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
  • 4 Remove pie from oven. Immediately in small bowl, mix powdered sugar, corn syrup and enough water until smooth and desired drizzling consistency. Drizzle over hot pie; decorate or sprinkle with almonds. Cool at least 1 hour before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
% Daily Value
Total Fat
14g
21%
Saturated Fat
5g
26%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
280mg
12%
Total Carbohydrate
79g
26%
Dietary Fiber
2g
8%
Protein
2g
2%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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