Wednesday, July 14, 2010

Cherry Cranberry Pie

This pie combines two tart fruits into a single recipe.  Remember: real men bake their pie crusts from scratch...


  • Crust
    • 2 cups flour
    • 1 tsp salt
    • 2/3 cup + 2 tbsp shortening
    • 4-6 tbsp cold water
  • Filling
    • 1 can (21 oz) cherry pie filling
    • 14 oz homemade cranberry sauce
    • 1/4 cup sugar
    • 3 tbsp quick-cooking tapioca
    • 1 tsp lemon juice
    • 1/4 tsp ground cinnamon
    • 2 tbsp butter, cubed


  1. For crust, mix flour and salt.  Cut in shortening until crumbly.  Add water one tbsp at a time and mix well with fork until dough forms a ball.  Refrigerate for 30-45 minutes.
  2. Divide dough in half.  Roll thin on floured surface and transfer first half to 9-inch pie plate.  Poke with fork a few times to prevent air pockets from forming under crust.  (I find it easiest to roll it out on wax paper and then flip the paper over onto the pie plate).
  3. In large mixing bowl, combine cherries, cranberries, sugar, tapioca, lemon juice, and cinnamon.  Mix well.
  4. Pour filling into pie crust.  Dot with cubed butter.
  5. Roll out the second half of pie crust.  Cut into strips and lay on top of pie in lattice pattern.  Criss-cross each strip alternately to get them interleaved.  Seal and flute edges.
  6. Line edge of crust with aluminum foil.
  7. Bake at 400ºF for 25 minues.  Remove foil.  Bake for an additional 10-15 minutes.
  8. Cool completely.

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