Cranberry Cherry Pie

A tart cherry pie with cranberries.

Ingredients

• double pie crust
• 1 can (21 oz) cherry pie filling
• 2 cups fresh or frozen cranberries, thawed
• ¾ cup sugar
• 2 Tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1/8 tsp ground allspice
• 2 Tbsp butterscotch1 tsp milk
• 1 Tbsp coarse sugar

Instructions

Line a 9 inch pie plate with bottom pastry and trim to 1 inch beyond edge of plate. Combine pie filling, cranberries, sugar, cornstarch, vanilla, cinnamon, and allspice. Spoon into crust and dot with butter. Place top pastry over filling; cut vents, trim, seal, and flute edges. Brush with milk and sprinkle with coarse sugar. Bake at 375 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.