| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| Pie dough for 2 9" pies | ||
| for top and bottom | ||
| 2 | c | Cranberries |
| 1 | c | Sugar, I use less about 2/3 |
| 2 | T | Cornstarch |
| 1 | 21 oz cherry pie filling | |
| "lite" is fine |
INSTRUCTIONS
c 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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 4805
Calories From Fat: 172
Total Fat: 19.1g
Cholesterol: 0mg
Sodium: 152.1mg
Potassium: 1175.6mg
Carbohydrates: 1154.1g
Fiber: 81g
Sugar: 0g
Protein: 2.2g