How To make Cherry Cranberry Pie
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 -----
How To make Cherry Cranberry Pie's Videos
Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cherry cobbler. Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
Check out the recipe here:
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Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit
How to Make Cranberry Apple Pie
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Cranberry and cherry pies.
How to Make CLASSIC CHERRY PIE with the BEST CRUST
There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherries.
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Cherry Pie Ingredients:
6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
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1 Tbsp milk (or water)
1 Tbsp coarse sugar
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Cranberry Pie
This simple cranberry pie recipe will make an excellent addition to your Thanksgiving table! This recipe calls for fresh cranberries but frozen can also be used.
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???? INGREDIENTS
For the crust
1 ½ cups (195 g) all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
3 tablespoons cold shortening, cut into pieces
5 tablespoons cold butter, cut into pieces
5 tablespoon ice water
For the filling
6 cups (600 g) fresh cranberries
2 cups (400 g) granulated sugar
⅓ cup (80 ml) fresh orange juice
¼ cup (32 g) cornstarch
3 tablespoons all-purpose flour
½ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon orange zest
1 tablespoon vanilla extract
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Homemade Cherry Filling for Pies, Desserts and More
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INGREDIENTS
1.5 pounds (680 g) fresh cherries , un-pitted (about 5 cups) or 4 cups pitted
1 cup (240 ml) water
1/4 cup (50 g) sugar , or more to personal taste
1 Tablespoon (15 ml) fresh lemon juice
SLURRY FOR FILLING
2 Tablespoons (30 ml) water
2 Tablespoons (30 ml) cornstarch
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