FROSTED CRANBERRY CHERRY PIE

1 (15 ounce) pkg Pillsbury All Ready Pie Crusts
1 teaspoon flour
FOR THE FILLING:
1 (21 ounce) can cherry fruit pie filling
1 (16 ounce) can whole cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
FOR THE Glaze:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 tablespoons water
1/4 cup almond slices or chopped almonds*

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.

Heat oven to 400 degrees F.

In large bowl, combine pie filling, cranberry sauce, cornstarch and cinnamon. Spoon cherry mixture into pie crust-lined pan. Top with second crust and flute; cut slits in several places.

Bake at 400 degrees F for 40 to 50 minutes or until crust is golden brown. Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.

Remove from oven; immediately combine powdered sugar, corn syrup and enough water until thin enough to drizzle. Drizzle over hot pie; decorate or sprinkle with nuts. Cool at least 1 hour before serving.

*If desired, almonds can be toasted in oven while pie is baking. Place in shallow baking pan; bake about 10 minutes or until golden brown. Use as directed above.

Servings: 8
Source: Pillsbury Harvest Time Pies, Classics 45