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Cherry-Cranberry Pie

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Cherry-Cranberry Pie

Here is a great way to use fresh cranberries while they are available. Play around with the seasoning, using sweet spices like cinnamon and  ginger, if you prefer. Or vanilla instead of almond extract. Orange juice instead of lemon would work. You could use chopped pecans and vanilla in the seasoning. The choices are yours.

Cherry-Cranberry Pie

2 (9-inch) pie crusts, unbaked
2 cups sweet cherries, thawed if using frozen (or 3 cups if making a deep dish pie)
2 cups fresh cranberries
3/4 cup brown sugar
3 tablespoons tapioca pearls
1/2 teaspoon almond extract
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons butter
1 egg mixed with 1 tablespoon water

Preheat oven to 425 degrees.

Roll out one pie crust and line the bottom of your pie plate.

In a large bowl, mix cherries, cranberries, brown sugar, tapioca, almond extract, lemon juice and salt together, making sure all of the brown sugar is broken down and incorporated.

Pour cherry-cranberry filling into bottom pie crust. Roll out top crust and cover if desired, cutting slits in the top so steam will release. Or cut strip about 1/2-inch wide and create a lattice on top, weaving over and under the other strips. Crimp the edges of the two crusts together. Brush with egg mixture. Sprinkle sugar on top (or sprinkle a 5:1 mixture of sugar to salt on top).

Bake for 15 minutes. Then reduce heat to 350 degrees and bake for 25 more minutes or until the filling is bubbling and crust is golden brown.

Makes 1 pie.

From John Griffin

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