Recipe

Cherry Cranberry Pie Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Heat oven to 425F.
Step #3 Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let this stand at about room temp for 15-20 mins.
Step #4 Remove crust from pouch.
Step #5 Unfold crust; peel off plastic sheets.
Step #6 Press pie crust in bottom only of 13x9 pan, cutting to fit.
Step #7 Press seams firmly to seal.
Step #8 2.
Step #9 Price crust generously with fork.
Step #10 bake this at 425F for 9-11 mins, or until light golden brown.
Step #11 Cool.
Step #12 3.
Step #13 In medium nonstick saucepan, sugar, corn- starch, mix cranberries, & cinnamon; mix well.
Step #14 stir in the water; bring to a boil.
Step #15 Cook & stir over medium-high heat for about 5 mins or until cranberries pop & sauce is very thick & translucent.
Step #16 Add cherry pie filling; mix well.
Step #17 Cover surface with plastic wrap & put in the fridge until cool.
Step #18 4.
Step #19 In a medium bowl, mix pudding & milk.
Step #20 stir in the rum extract.
Step #21 mix with a wire whisk until thickened.
Step #22 Spoon over baked crust.
Step #23 Top evenly with cranberry mixture & put in the fridge 30-60 mins, or until set.
Step #24 Serve with whipped topping.
Step #25 --.
Enjoy the CHERRY CRANBERRY PIE recipe

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