Ingredients:
1 (9 inch) double crust pie crusts ( your favorite)
1 (21 ounce) cans canned cherry pie filling
1 (16 ounce) cans whole berry cranberry sauce
1/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
2 tablespoons butter
Directions:
Preheat oven 400F.
Line pie pan with bottom crust.
Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400F for 40-50 minutes, removing foil during last 15 minutes.
Cool on rack.
Serve warm or cold.
Servings: Serve
Time preparation: 25 min.
Time total: 70 min.