| Cherry Cranberry Pie
21 ounces of Cherry pie filling
16 ounces of whole cranberry sauce
1/4 cup of sugar
2 tablespoons of quick tapioca
1 teaspoon of lemon juice
1/4 teaspoon of ground cinnamon
2 tablespoons of butter or margarine |
|
Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. Fill pastry-lined 9" pie plate with fruit mixture. Dot with butter or margarine. Adjust top crust. Seal and flute edges. Cut slits in top crust. Bake in 400ºF. oven for 35-40 minutes. Cover edges of crust with foil if edges brown too rapidly. Serving Size: 6 MC formatting by bobbi744@sojourn.com Recipe By : BHG, Prize Tested Recipes Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:24:45 -0500 From: Roberta Banghart <bobbi744@sojourn.com> NOTES : Recipe submitted by Mrs. M.K. Allard, San Antonio, TX
|
|