Thursday, November 27, 2008

Easy As Pie

Got an extra set of refrigerated pie crusts lurking around? Why not throw together another pie for the Thanksgiving feast? It'll take 5 minutes of prep time, and it's as tasty as it is easy.
Easy As Pie

1 21 oz can cherry pie filling
1 16 oz can whole cranberry sauce
3 T cornstarch
honest dash or five of cinnamon
prepared crust for 2-crust pie

Preheat oven to 400°F. Mix together first 4 ingredients. Line pie plate with one of the crusts, fill with cranberry/cherry mixture, cover with second crust. Seal crust, vent, and place in hot oven. After 20 minutes, shield crust edge with aluminum foil. Total baking time: approx. 50 minutes. It'll be golden and bubbly when it's done. Let cool on a rack for an hour or so. Don't cut into it until it's cool, or you'll have messy slices that don't look like pie so much as goop with bits of crust. Still tasty, though.

If using refrigerated crust, total prep time on this pie is less than 5 minutes.

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