Frosted Cranberry-Cherry Pie

(20)
  2 reviews
  • 30 min prep time
  • 2 hr 20 min total time
  • 9 ingredients
  • 8 servings

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
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

Directions

  1. 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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