Ingrédients pour Cherry Cranberry Pie
- Double Crust Pie Crusts
- Canned Cherry Pie Filling
- Whole Berry Cranberry Sauce
- ¾ cup granulated sugar
- Quick Cooking Tapioca
- 2 tablespoons lemon juice
- 2 tablespoons cold butter
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Comment préparer Cherry Cranberry Pie
- Preheat oven to 400°F (200°C).
- Line a 9-inch pie pan with your favorite pie crust.
- In a large bowl, gently combine: 1 (14-ounce) can whole berry cranberry sauce, ¾ cup granulated sugar, 2 tablespoons quick-cooking tapioca, 2 tablespoons lemon juice, and 4 cups fresh or frozen pitted cherries.
- Let the filling mixture stand for 15 minutes to allow the tapioca to absorb some of the liquid.
- Pour the cranberry-cherry filling into the prepared pie crust. Dot the top with 2 tablespoons of cold butter, cut into small pieces. Place the top crust over the filling, seal the edges, crimp decoratively, and cut several slits in the top crust to allow steam to escape.
- Brush the top crust with 1 tablespoon of milk or cream.
- Cover the edges of the crust with aluminum foil to prevent burning.
- Bake at 400°F (200°C) for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. Remove the foil during the last 15 minutes of baking.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
172g
Fat
38g
Carbs
26g
