Spiced Cherry Cranberry Pie

With the advent of Autumn comes the sweet-tart pies of many festive occasions! Fruit stands are bursting with the bounty of the harvest and cherries abound! Add this luscious creation to your dessert table this season! If you don’t feel like pitting cherries, you can use frozen cherries from the grocery store and no one will be any the wiser! The crisp flaky crust is just the right contrast to the tender juicy fruit-filled center of this pie just bursting with cherries and a handful of cranberries to add just the right balance of tartness. There are hints of citrus and spice in the filling as well, adding subtle nuances of gourmet elegance.

Spiced Cherry Cranberry Pie

Filling:

2 cups cherries, pitted (frozen work)

1 cup cranberries, frozen or fresh

2 Tbsps. cornstarch

1 tsp. cinnamon

½ tsp. pumpkin pie spice

1 ( 15 oz) can Premium Cherry Pie filling

1 tsp Orange zest, fine minced

Crust:

Panhandle Milling Pie Crust 2 pieces, ½ of recipe

1 egg, whisked, for egg wash

Filling Directions:

In a large bowl, combine the filling ingredients.

Crust:

• Panhandle Milling Prepare Pie Dough (recipe here). Roll each piece of pie dough out into a 12-inch circle.
• Take one piece of the rolled pie dough and line a 9-inch pie pan, allowing the dough to come up over the edges. Pour the filling into the prepared crust.
• Gently brush the exposed edged of crust with a little egg wash or water. Sprinkle the fruit with additional cinnamon if desired. Fold the second piece of rolled pie dough out over the top of the pie.
• Pinch the top and bottom edged together well.
• Trim excess pie dough from the edges.
• Fold and crimp edges. Vent holes in the top of the crust.
• Brush the top of the crust with a little more egg wash, coating evenly.
• Bake 375 degrees F for 35-40 minutes until golden brown. Allow cooling before slicing.

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