Submitted by: Caroline Munoz
Heat oven to 400 degrees
Place in large bowl: 1 can cherry pie filling
1 can whole cranberry sauce
1/4 cup sugar
2 TB quick cooking tapioca
1 Tsp lemon juice
1/4 ground cinnamon
Mix and let stand for 15 minutes.
Using pre-rolled pie crust (I use Hy-Vee) remove from refrigerator about
10-15 minutes early. Then place one crust in large pie plate, stir
filling again and put into pie crust. Unroll second crust and cut into
strips and place in lattice pattern over pie. Into holes between
lattice pattern put small drop of butter in several places. Sprinkle top
with coarse grain brown sugar.
Bake 25 minutes and reduce oven to 350 until nicely browned.
Above is the fast version, I sometimes make my own crust cover
completely with second crust making large slits in top and place butter
It is a delicious, pretty and very fast into the oven pie!