Cranberry - Cherry Pie

East Hartford Rotary Contribution:

Using a can of cherry pie filling -- whatever type you prefer -- makes this pie a quick one and entitles Marcia Budil's recipe to be blessed by The Recipe Reader's "little kitchen helper."

2 ½ cups fresh cranberries

¾ cups sugar

2 tablespoons cornstarch

1 (21-ounces) can cherry pie filling (sweet)

Pastry for a double-crust pie (use your own, or Pillsbury's in the refrigerator section of your grocery, depending on how needy you are in the help department)

Preheat oven to 425° F.
In large bowl, combine cranberries, sugar and cornstarch. Mix well.
Stir in cherry pie filling, mix lightly and spoon into pastry pie crust.

Make a lattice crust for top of pie; skip the lattice and just make deep slits in top crust if you are really in a hurry.. The lattice makes it particularly appealing.

Cover edge of top crust with strips of foil for first 15 to 20 minutes of baking — then, remove — prevents excessive browning of edge of pie crust.

After pie is in oven, lower temperature to 350° F. to 375° F., depending on your oven. Filling needs to get bubbly, but you want a nice flaky, golden (not excessively browned) crust.

Bake in a 350° F. to 375° F. oven; remove foil strips after first 15 to 20 minutes, and continue baking for another 20 to 25 minutes or until crust is golden brown and filling is bubbly.

Thanks to fellow East Hartford Rotarian, George Stewart, who asked his friend Marcia Budil to contribute her recipe for this wonderful pie. Enjoy.

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