Cranberry Cherry Nut Pie

Cranberry Nut Pie

Pie pastry for double crust pie (9 inches)

1 can (21 oz.) cherry pie filling

2 cups fresh or frozen cranberries, thawed

3/4 cup sugar

1/2 cup chopped walnuts

2 Tbsp. cornstarch

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/8 tsp. ground allspice

2 Tbsp. butter

1 tsp. 2% milk

1 Tbsp. coarse sugar

----------

Line a 9-inch pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and all spice. Spoon into crust. dot with butter.

Roll out remaining pastry to fit top of pie. Cut vents. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar.

Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. cover edges with foil during the last 30 minutes to prevent over browning if necessary. Cool on a wire rack.