Cranberry-Cherry Nut Pie

Name: Cranberry-Cherry Nut Pie
Ingredients: 1 can (21 ounces) cherry pie filling; 2 cups fresh or frozen cranberries, thawed; 3/4 cup sugar; 1/2 cup chopped walnuts; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 2 sheets refrigerated pie crust; 2 tablespoons butter; 1 teaspoon 2% milk; 1 tablespoon coarse sugar

12 ingredients

3 steps

Ingredients

1 can (21 ounces) cherry pie filling
2 cups fresh or frozen cranberries, thawed
3/4 cup sugar
1/2 cup chopped walnuts
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 sheets refrigerated pie crust
2 tablespoons butter
1 teaspoon 2% milk
1 tablespoon coarse sugar

Directions

1

Preheat oven to 375°. For filling, mix first eight ingredients. Unroll one crust into a 9-in. pie plate. Add filling; dot with butter.
2

Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar.
3

Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.