Ingredients
1 can (21 ounces) cherry pie filling2 cups fresh or frozen cranberries, thawed3/4 cup sugar1/2 cup chopped walnuts2 tablespoons cornstarch1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/8 teaspoon ground allspice2 sheets refrigerated pie crust2 tablespoons butter1 teaspoon 2% milk1 tablespoon coarse sugar
Preparation
Preheat oven to 375°. For filling, mix first 8 ingredients. Unroll 1 crust into a 9-in. pie plate. Add filling; dot with butter.
Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar.
Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.
