Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 72) holiday pies Frosted CranberryCherry Pie Prep Time: 30 Minutes Ready in: 2 Hours 20 Minutes Servings: 8 1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 3. Bake 40 to 50 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. 4. Remove pie from oven. Immediately in small bowl, mix powdered sugar, corn syrup and enough water until smooth and desired drizzling consistency. Drizzle over hot pie; decorate or sprinkle with almonds. Cool at least 1 hour before serving. Nutrition information per serving: 1 SeRviNG: Calories 480 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 83g (Dietary Fiber 2g; Sugars 49g); Protein 2g exChaNGeS: 1/2 Starch, 5 Fruit, 3 Fat Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling 1 1 3 1 /4 /2 1 3 1 /4 1 can (21 oz) cherry pie filling can (16 oz) whole berry cranberry sauce tablespoons cornstarch teaspoon ground cinnamon cup powdered sugar tablespoon light corn syrup to 4 teaspoons water cup sliced almonds Glaze and Topping 72 Pillsbury Easy, Fabulous Pies t
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