Cranberry Cherry Pie

Cranberry Cherry Pie

15

"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 ThanksgivingRecipe.com."
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Ingredients

servings 469 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 76.6g
  • 25%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Footnotes

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

Reviews

15
  1. 21 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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

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 ...

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 gr...

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...

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 wi...

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.

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!

This was a good pie but didn't wow me. I used a premade crust so to get the orange flavor incorporated I add orange oil to a beaten egg and did an egg wash on the crust before adding the cranbe...