Cranberry Cherry Pie

Ingredients:

• 1 21oz can of cherry pie filling
• 2 cups fresh cranberries, rinsed and dried
• 3/4 cup sugar
• 2 Tbs of Arrowroot for thickening
• 2 pie crusts, either store bought or homemade
• 1 Tbs cream
• 1 Tbs sugar
• whipping cream or vanilla ice cream

Preheat your oven to 350f.

In a bowl, mix together the cherry pie filling, rinsed cranberries, sugar and arrowroot. Be careful when mixing, but mix until all is well incorporated.

Take out and roll the bottom pie crust. Put it into the bottom of a pie plate. Make sure the edges reach the top of the pie plate or tin. Prick the bottom of the pie dough with a fork several times along the bottom and sides. Pour in the pie filling mixture and smooth until even.

I like to cut a design out of the top pie dough. I roll it out and using a small cookie cutter or just free form with the tip of your knife, cut a shape and slits to allow the steam to escape the pie. Set the completed dough on top of the pie plate and fold the edges over the bottom pie dough. Crimp the edges with your fingers or a fork to seal all of the filling inside. Brush cream or an egg was over the top and sprinkle with sugar before baking.

I like to use a pie crust cover to cover the edge, but you could just use a square of foil with the center cut out. Let the center brown, but be careful to not let the top or edges burn, unless that is how you like it!

Bake for 35-45 minutes until the filling is bubbly and the top is golden brown. Let cool slightly before serving.

Slice and eat warm with whipped cream or vanilla ice cream! This pie is perfect for Thanksgiving or Christmas celebrations!