Ingredients
- 21 cherry pie filling
- 9 pie
- 2 crust
- 450 ml cranberry sauce (whole)
- 50 gr sugar
- 28 gr butter
- 20 gr quick tapioca
- 5 ml lemon juice
- 1 gr cinnamon (ground)
Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. Fill pastry-lined 23 cm pie plate with fruit mixture. Dot with butter or margarine. Adjust top crust. Seal and flute edges. Cut slits in top crust. Bake in 200ºC . oven for 35-40 minutes. Cover edges of crust with foil if edges brown too rapidly. MC formatting by bobbi744@sojourn.com Recipe By : BHG, Prize Tested Recipes
