Cranberry Cherry Pie
A vibrant and tart cherry cranberry pie with a hint of lemon, perfect for holiday gatherings or cozy family desserts. The combination of sweet cherry filling and tangy cranberry sauce creates a balanced flavor that appeals to fruit lovers of all ages. Easy to prepare with store-bought crusts for a quick, delicious treat.
Ingredients
Instructions
- Let the pie crusts stand out of the refrigerator for 1 hour to soften.
- In a mixing bowl, combine cherry pie filling, cranberry sauce, lemon juice, and tapioca.
- Mix well until ingredients are evenly incorporated.
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust and fit it into a pie dish.
- Pour the fruit filling into the prepared crust.
- Dot the filling with small pieces of butter.
- Cover with the second pie crust and seal the edges.
- Cut small slits in the top crust to allow steam to escape.
- Bake until the crust is golden brown, about 45-50 minutes.
Tips & Substitutions
For a thicker filling, let the mixture sit for about 10 minutes after combining the cherry pie filling, cranberry sauce, lemon juice, and tapioca. If you're out of Minute tapioca, cornstarch can be used as a substitute. Consider adding a pinch of cinnamon for extra flavor. This pie pairs beautifully with a scoop of vanilla ice cream or whipped cream.
Serving Suggestions
Serve the cranberry cherry pie warm or at room temperature. It's delightful on its own or topped with a dollop of fresh whipped cream. To elevate the dessert, consider pairing it with a scoop of vanilla ice cream or a slice of Mrs. Ruth'S Cake for a contrasting texture.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual slices, but be cautious to avoid making the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Cherry Pie contains roughly 571 calories, with 7g protein, 77g carbohydrates, and 26g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 535mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned pie filling?
Yes, you can use fresh cherries! You'll need about 4 cups of pitted cherries. Just combine them with sugar, lemon juice, and tapioca, cooking slightly to create the filling before adding it to the crust.
What can I use if I don't have pie crust?
If you're out of pie crust, consider using a store-bought graham cracker crust as a gluten-free option or make a simple crumble topping with oats, flour, and butter. This will give the pie a different texture but will still be delicious.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie and refrigerate it before baking for up to 24 hours. Just cover it tightly with plastic wrap. When you're ready to bake, remove the wrap and bake as directed. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).