Cranberry Cherry Pie Recipe -
Cranberry Cherry Pie Recipe

Cranberry Cherry Pie

Recipe by  

"This is my favorite recipe to make for the holidays. It tastes too good to be this easy. Don't make your own dough? Just use dough mix or refrigerated crusts - it tastes just as delicious. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch, and ginger.
  2. Make piecrust 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2007

I've made this every year since I first saw it in 1999 and every year it gets raves. This has to be one of the easiest recipes out there yet it looks and tastes like you've put a ton of effort into it.

Most Helpful Critical Review
Nov 30, 2008

It was very easy to make, but didn't suit my tastes; mostly due to the texture. The texture of the whole pie ended up like the whole cranberry sauce, but I prefer it smooth like the cherry pie filling. Maybe it was the brand of cranberry sauce I used?


21 Ratings

Nov 04, 2010

Gave it a 5 for taste alone. A little bit runny, but I guess a lot of pies are. Superb taste.

Feb 18, 2007

This recipe turned out great! I made no changes, just followed the recipe to the letter. It was such a hit at Thanksgiving at my boyfrinend's house that I took it to mine for Christmas too! A great alternative to your normal holiday pies.

Feb 02, 2010

So easy, got lots of compliments on this dessert. I used frozen pie dough (thawed out one shell to make the lattice pattern). Since I used frozen, I added the orange flavor by basting the bottom side of the lattice strips with orange juice (top still used the milk and sprinkled sugar). Great, easy dessert that's beautiful

Nov 30, 2008

I served this to guests over the holiday weekend and they absolutely loved it! I used store bought crusts and did not do a lattice; I just made a standard two-crust pie and covered the edges with tin foil after the first 15 minutes of baking. I recommend serving this with vanilla ice cream since the filling is not super sweet.

Oct 14, 2009

This pie is very good. It's a little sweet, a little tart, and a little citrusy from adding the juice to the crust. This one's a keeper.

Aug 06, 2009

This was pretty tasty. Not the best pie I've ever had but its still wonderful. Next time I would like to try this recipe with fresh cherries!


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 76.6 g
  • 25%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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