Recipe: Cranberry-Cherry Pie and Almond Crust

Cranberry-Cherry Pie
rec.food.cooking/RNR/1999

1 bag cranberries, washed and picked over (about 12 oz)
3/4 cup sugar
2 Tbsp cornstarch
1 (21 oz) can cherry pie filling
unbaked double crust pie crust

Combine ingredients and pour into unbaked pie crust. Top with crust or lattice and bake at 425F for 35-40 minutes, until top is brown and filling is bubbly.

I use this crust with it sometimes:

ALMOND CRUST
Especially good for cherry/berry pies.

1/2 cup finely ground almonds, about 2 oz
1 3/4 cups flour
1/2 cup confectioner s sugar
1/2 cup frozen butter, grated
1 egg, lightly beaten

Combine almonds, flour and sugar in a medium bowl or food processor. Scatter butter over top, mix until it resembles coarse crumbs.

Add egg and mix until dough gathers into a ball. Divide dough into two pieces, shape into flattened discs. Wrap in plastic and chill for at least 30 minutes. Roll out for pie/tart crusts.