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Cranberry Cherry Pie

Cranberry Cherry Pie

Krissy

Krissy

This is my favorite recipe to make for the holidays. It tastes too good to be this easy. If you don't make your own dough, simply use dough mix or refrigerated crusts - it will taste just as delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 73.4g
  • 24%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch and ginger.
  2. Make pie-crust dough, substituting orange juice for water. Divide dough 55 % / 45 %. Roll larger piece to 1 1/2 inches larger than 9-inch pie pan. Place crust in pie plate leaving one inch overhang, and brush with egg white. Spoon cherry filling into pie crust.
  3. Roll second crust to 12-inch round. Cut into 14 strips to make a lattice top. Moisten edge of bottom crust with water. Place 7 strips across pie. Do not seal ends. Fold every other strip back halfway from center. Place center cross strip on pie and replace folded part of strips. Now fold back alternate strips. Place second cross strip in place. Repeat to weave cross strips into lattice. Seal ends. Turn bottom crust edge up over ends of strips. Pinch to seal. Make high fluted edge. Brush pastry with milk, and sprinkle lightly with sugar.
  4. Bake at 400 degrees C (205 degrees C) for 50 minutes, or until fruit begins to bubble and crust is golden brown. Cool pie slightly on wire rack.
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Reviews

CLH203
8

CLH203

6/27/2003

I've never made this version, but have been making one like it for years. The cranberry and cherry together are wonderful. I do not use raisins. I use cinnamon for the spice, tapioca for the flour, and a squirt of lemon juice. I just make regular pie crust, lattice or otherwise. This pie is wonderful and always a big hit.

K Lawrence
5

K Lawrence

1/2/2006

I make this every year for the holidays, it looks and tastes impressive but doesn't require a lot of effort.

MSTALLS16
5

MSTALLS16

11/30/2004

I made this for Thanksgiving and it was a huge hit. The tartness of the cranberries counteracted the sweetness of the cherries, it was great. I omitted the ginger and the raisins, and I threw in a splash of orange juice, with a small bit of zest....excellent.

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