Cranberry Cherry Pie

1 package of refrigerated pie crusts

2 cups fresh or frozen cranberries

3/4 cup sugar

2 Tbsp. cornstarch

1 (21 oz.) can cherry pie filling

Preheat oven to 425 degrees.

Prepare pie crusts according to package directions for a two-crust pie using a 9" pie pan.

In a large bowl, combine cranberries, sugar and cornstarch, mixing well. Stir in cherry pie filling and mix lightly. Spoon into bottom crust.

To make top crust, cut out two shapes with a small cookie cutter, tops toward center, and set aside cutouts. Place crust over filling and fold edge of top crust under bottom crust. Flute edge. Brush underside of one cutout with water and place in center of pie between cutouts.

Bake for 35 to 45 minutes or until crust is golden brown and filling is bubbly. You may want to cover the edges of the crust with aluminum foil during the last 10 minutes to avoid burning.

— Georgia Chapman, Bedford