Two Crust Pie
A classic cherry cranberry pie with a sweet-tart flavor, featuring a double crust and vibrant red filling, perfect for holiday gatherings or festive occasions.
Ingredients
Instructions
- Prepare pie crusts according to package directions for two crust pie.
- Mix cherry pie filling, cranberry sauce, and cornstarch in a bowl.
- Pour the mixture into the unbaked bottom crust.
- Cover with the top crust.
- Cut slits in the top crust to allow steam to escape.
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 325°F (160°C) and continue baking until the filling bubbles, approximately 20 minutes.
Tips & Substitutions
For an extra burst of flavor, consider adding a teaspoon of vanilla extract or almond extract to the filling mixture. If you want a thicker filling, increase the cornstarch or tapioca to 3 tablespoons. For a more vibrant color, add a few drops of red food coloring to the filling, though this is optional. Remember to crimp the edges of the crust for a beautiful finish.
Serving Suggestions
This Two Crust Pie is delightful served warm with a scoop of vanilla ice cream or whipped cream on top. For a refreshing contrast, consider pairing it with a light side like Kraut Vegetable Salad. It also makes a lovely dessert for holiday gatherings, complementing savory dishes beautifully.
Storage & Reheating
Store 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. Alternatively, you can microwave individual slices for 30-60 seconds, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Two Crust Pie contains roughly 394 calories, with 0g protein, 94g carbohydrates, and 0g fat.
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 filling?
Yes, you can use fresh cherries! You'll need about 4 cups of pitted cherries. Cook them down with sugar and a bit of lemon juice to create a filling. Adjust the cornstarch to about 3 tablespoons to thicken it properly.
What can I substitute for cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of tapioca starch or even all-purpose flour. Just keep in mind that flour may not thicken as effectively, so you might need to increase the quantity slightly.
How do I know when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. Keep an eye on it, especially toward the end of baking, to prevent over-browning. If the edges start to brown too quickly, cover them with foil.
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).