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Cranberry Cherry Pie

"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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servings 441 cals
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 8
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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 ...

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

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...

This pie turned out great! The combination of cherries and cranberries was perfect for Thanksgiving. The lattice on the first one I made didn't get done as well as I would have liked because I...

I made this pie for a Thanksgiving treat and it looked soooooooooo good, that I had to try it! WOW! It is delicious! I added it to my recipie box! GOOD JOB!

Great recipe. I made this for my families Christmas party and they loved it. Guess I am in charge of making pies from now on.

I made this for Christmas Dinner dessert! This was excellent. I used Pillsbury refrigerated pie crusts and I omitted the raisins. Followed the rest of the recipe exactly. Thank you for the yum...

I've made this several times and follow the recipe exactly. Thanks for a great recipe!