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Frosted Cranberry-Cherry Pie

Crust:
Curst for 2 crust 9 inch pie
Filling:
1 (21 oz) can cherry pie filling
1 (16 oz)can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
Glaze & Topping:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup almond slices

Heat oven to 400. In large bowl mix cherry filling, cranberry sauce, cornstarch and cinnamon. Spoon into crust. Top with top crust, seal edges, flute, and cut slits to vent. Bake at 400 for about 40 to 50 minutes, or until crust is golden brown. You can cover crust with strips of tin foil after about 15 or 20 minutes to prevent crust from turning dark brown. Remove pie from oven. Immediatly in small bowl blend powdered sugar, corn syrup, and enough water to make a drizzling consistancy. Drizzle over hot pie. Decorate or spirnkle with almonds. Cool at least one hour before serving. Makes 8 servings.

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This page contains a single entry from the blog posted on November 10, 2004 6:58 PM.

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