Recipe: Cranberry Cherry Pie for Debbie

CRANBERRY CHERRY PIE

CRUST:
1 (15-oz.) pkg. Pillsbury Refrigerated Pie Crust
FILLING:
1 (21-oz.) can cherry fruit pie filling
1 (16-oz.) can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
GLAZE AND TOPPING:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup almond slices

Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

Heat oven to 400 F.

In large bowl, combine all filling ingredients; mix well. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

Bake at 400 F. for 40 to 50 minutes or until crust is golden brown. Remove pie from oven.

Immediately, in small bowl, blend powdered sugar, corn syrup and enough water for desired drizzling consistency. Drizzle over hot pie. Decorate or sprinkle with almonds. Cool at least 1 hour before serving.

Servings: 8
Source: Pillsbury Products