Cherry Cranberry Pie

Over the last month I have made about 4 pumpkin pies.  So yesterday, I really wasn't feeling another pumpkin for our Thanksgiving dinner.  Cherry it is!!  Well, cherry-cranberry to be more precise.  This recipe is very simple but I will warn you, frozen pie cherries are pretty expensive.

1 1/4 cups sugar

1/3 cup cornstarch

1/4 tsp ground nutmeg

Dash of ground cloves

4 1/2 cups frozen cherries

1 cup fresh cranberries

Premade pie crusts - I use the Pillsbury brand pie crusts that you just unroll onto the pan.

PAM for spraying the pan.

Preheat oven to 375.  Combine sugar, cornstarch, nutmeg, cloves, frozen cherries and cranberries.  If the cherries are really frozen, leave the mixture out for about 45 min so a syrup starts to form.  Mix once in a while so the sugar and cornstarch dissolves in the juices.  Spray the pie pan with a little bit of Pam and unroll the pie crust.  Pour the mixture into the crust.  I used the other crust in the package to make a lattice design on top.  It looks pretty this way.  Place foil around the edges of the crust and bake for 50 min.  Take off the foil (if edges are not brown), otherwise bake with foil, for another 20-30 min or until there are bubbles close to the edge.  Cool completely and serve.

Adapted from Better Homes and Gardens Cherry-Cranberry Pie recipe.