Ingredients
1 can (21 ounces) cherry pie filling1 can (14 ounces) whole-berry cranberry sauce1/4 cup sugar3 tablespoons quick-cooking tapioca1 teaspoon lemon juice1/4 teaspoon ground cinnamon1 package (15 ounces) refrigerated pie pastry2 tablespoons butter
Preparation
In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
