Difficulty: Easy - for beginners
Serves: 6-8 servings
â€¢1 can (21 ounces) cherry pie filling
â€¢1 can (14 ounces) whole-berry cranberry sauce
â€¢1/4 cup sugar
â€¢3 tablespoons quick-cooking tapioca
â€¢1 teaspoon lemon juice
â€¢1/4 teaspoon ground cinnamon
â€¢1 package (15 ounces) refrigerated pie pastry
â€¢2 tablespoons butter
â€¢In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
â€¢ Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
â€¢ Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.