I know you’re going to read the ingredients for this pie and think, “How weird!”. I know, I know. Cherry pie filling and cranberry sauce seemed like a weird combination to me too, but it’s actually really tasty! The cranberry sauce adds a nice tartness to the cherry pie filling, giving it a tart flavor that I love! Sour Cherry Pies are my favorite, but I can’t always find tart cherries. This cherry cranberry pie has the same tart flavor that I love but with ingredients that I can always find! #winning I added dried cranberries for more texture and just enough cornstarch to thicken the filling slightly. Paired with super flaky, homemade pie crust and you’ll find yourself going back for seconds – which it totally fine because it’s baggy sweater weather now, right?! 😉 Enjoy!
Cherry Cranberry Pie
21 oz can cherry pie filling
14 oz can jellied cranberry sauce (I used Ocean Spray)
1 cup dried cranberries
3 tbsp cornstarch
1/2 tsp almond extract
pie crust for double crusted pie
1 tbsp butter, melted
~2 tbsp granulated sugar
1. Preheat oven to 400 degrees.
2. In large bowl, stir together pie filling, cranberry sauce, dried cranberries, cornstarch, and almond extract.
3. Line 9 inch pie plate with bottom crust. Fill with cranberry-cherry mixture. Top with remaining crust. Brush with melted butter and sprinkle generously with sugar.
4. Bake in preheated oven for 40 minutes or until filling is bubbly and top is golden brown. Cool before slicing.