Preheat oven 425F Place bottom pie dough in 9" (deep) dish. Mix
cranberries, sugar and cornstarch. Fold in cherry pie filling. Pour into
pie dish. Cover with remaining pie dough. Crimp edges. Bake 35-45 minutes;
cover edges after 20 min if they are browning too much
NOTE: For a more elegant presentation, you can prepare a lattice for the
top.
Posted to JEWISH-FOOD digest V97 #314 by jchavelh@notes.cc.bellcore.com on
Dec 1, 1997
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