This pie is from my ex-mother in law, Ginny! Its so good that I have had more than one person contact me (out of the blue) for this recipe! My husband requests this pie for both Thanksgiving -and Christmas!
It’s a tarter, more complex version of the classic cherry pie…..so much better and less sweet!
For the Filling: 2 cups fresh or frozen cranberries
3/4 cup sugar
2 Tbsp cornstarch
1 21oz can cherry pie filling
Prepare crust for a 2 crust pie in a 9-inch pie pan. I either make my Grandma Sally’s pie crust recipe (from an earlier post in this blog) or I like Pappy’s dough. Heat oven to 425 degrees. In large mixing bowl, combine all ingredients except the pie filling. Mix well. Gently fold in the pie filling, taking care to not smash the cherries and mix till all dry ingredients are well blended. Spoon into crust. Cover with other crust. Pinch and flute edge. Bake 35-45 minutes till crust is golden brown.
Tip: Cover the outside of pie crust with aluminum foil (or a cover designed to protect edges). Remove and bake for the last 15-20 minutes.
Guiding Grains 
Love the idea of cranberries and cherries mixed together!
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It is SO SO good! the tartness of the cranberries cuts the sweetness of the cherries! You will love it! Thank you for your comment!
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