A fun holiday spin on classic cherry pie, with a pretty lattice style top crust.
Cranberry Cherry Pie
1 (21-oz) can cherry pie filling
1 (16-oz) can whole cranberry sauce
1/2 cup golden raisins
2 tbsp corn starch
1/4 tsp ground ginger
1 package refrigerated unbaked pie crust
Stir together cherry pie filling, cranberry sauce, raisins, cornstarch and ginger. Place one crust in pie plate. Spoon filling over crust. Roll second crust out to widen diameter to about 12 inches. Cut into 10 strips to make a lattice top. Moisten edge of bottom crust with water, place 5 strips across the pie. Fold every other strip halfway back from the center. Place center cross strip and replace folded part. Fold back alternate strips, repeat to weave lattice. Seal ends. Turn bottom crust edge over edges of strips to seal.
Bake at 400 degrees for 45 minutes
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