21 oz can cherry pie filling
16 oz can whole cranberry sauce
1/4 c sugar
2 TB quick tapioca
1 ts lemon juice
1/4 ts ground cinnamon
: pastry for 2 crust, 9′ pie 2 TB butter or margarine
Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. Fill pastry-lined 9″ pie plate with fruit mixture. Dot with butter or margarine. Adjust top crust. Seal and flute edges. Cut slits in top crust. Bake in 400 F. oven for 35-40 minutes. Cover edges of crust with foil if edges brown too rapidly. MC formatting by bobbi744@sojourn.com Recipe By : BHG, Prize Tested Recipes From: Roberta Banghart <bobbi744@sojourdate: Sun, 27 Oct 1996 21:24:45 -0500 —–