It is not too often I use canned pie filling, I like to make everything from scratch, but I had bought some cherry pie filling that I was going to use for a topping for a cheese cake and I never made it, and I had some cranberries left over from my Thanksgiving Day meal that I knew the 2 berries would work well together, so I made a cranberry and cherry pie. The 2 berries alone are very tart and canned cherry pie filling has corn syrup added to it to make it sweet, but I thought it needed a little more sweetness to offset the tartness and give it some oomph, so I added granulated and brown sugar along with ginger and orange rind, and also added honey and some dried chopped mango to complete the dish. I hope you like it!!
1 – 9 inch pie crust (top and bottom)
- 3 cups of fresh cranberries
- 3 tablespoons of orange rind
- 1/4 teaspoon of ground ginger
- 3 tablespoons of chopped dried mango
- 2 tablespoons of cornstarch
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 2 tablespoons of honey
- 1 can of Cherry Pie filling (20 ounces)
- egg wash (1 egg plus a little milk)
- 2 parts sugar to 1 part cinnamon (to sprinkle on top)
Sort and wash cranberries and place in a large bowl with orange rind, ginger, and mango. Add cornstarch and mix , making sure all is covered. Add granulated and brown sugar to bowl and blend together. Add honey and mix. Add cherry pie filling and mix making sure not to crush the berries. Let sit in bowl while you make egg wash. With a brush spread egg wash on top of the bottom crust of pie, making sure to cover all. Spread filling inside pie crust. Top with top crust and seal and cut slits so steam can escape. Brush egg wash on top of pie and sprinkle cinnamon sugar all over.