Ingredients:
15 ounces refrigerated pie crusts, softened as directed
1 (21 ounce) cans cherry pie filling
16 ounces whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/2 cup confectioners’ sugar
1 tablespoon light corn syrup
water ( for consistency of glaze)
1/4 cup sliced almonds, for garnish (optional)
Directions:
Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425 F.
In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
Cool at least 1 hour before serving.
Servings: Serve
Time preparation: 15 min.
Time total: 65 min.