INGREDIENTS
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
1/4
teaspoon ground cinnamon
Glaze and Topping
1
tablespoon light corn syrup
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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