Cranberry Cherry Pie Best Dishes

Thursday, February 28, 2019

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Cranberry Cherry Pie

"This is my favorite recipe to make for the vacations. It tastes too precise to be this clean. Don't make your own dough? Just use dough blend or refrigerated crusts - it tastes simply as delicious. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 (21 ounce) can cherry pie filling
1 (16 ounce) can entire cranberry sauce
1/2 cup golden raisins
2 tablespoons cornstarch
1/four teaspoon ground ginger
1 recipe pastry for a nine inch double crust pie
6 tablespoons orange juice
1 tablespoon milk
1 tablespoon white sugar

Instructions :

Prep :	Cook : 8M	Ready in :

In a massive bowl, stir collectively cherry pie filling, cranberry sauce, raisins, cornstarch, and ginger.
Make piecrust dough, substituting orange juice for water. Divide dough fifty five % / 45 %. Roll larger piece to at least one half inches larger than nine inch pie pan. Place crust in pie plate leaving one inch overhang, and brush with egg white. Spoon cherry filling into pie crust.
Roll 2nd crust to twelve inch round. Cut into 14 strips to make a lattice top. Moisten edge of backside crust with water. Place 7 strips throughout pie. Do no longer seal ends. Fold every other strip lower back midway from center. Place center move strip on pie and update folded part of strips. Now fold lower back change strips. Place 2d cross strip in area. Repeat to weave move strips into lattice. Seal ends. Turn backside crust part up over ends of strips. Pinch to seal. Make high fluted edge. Brush pastry with milk, and sprinkle gently with sugar.
Bake at four hundred degrees C (205 ranges C) for 50 mins, or till fruit starts offevolved to bubble and crust is golden brown. Cool pie barely on twine rack.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it calmly, and make easy-up simpler.

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