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Cranberry Cherry Pie

1 pkg ready crust (for 2 crust pie)

2 cup fresh or frozen cranberries
3/4 cup sugar
2 tbsp cornstarch
1 can cherry pie filling

Prepare crust. Heat oven to 425 F. In large bowl, combine cranberries,
sugar and cornstarch; mix well. Stir in cherry pie filling; mix
lightly. Spoon into bottom pie crust. To make top crust decorative,
cut out 2 bells with cookie cutter, tops toward center. Place crust
over filling and fold edge of top crust under bottom crust. Flute
edge. Brush underside of one bell with water. Place on crust between
cutouts. Cut thin strips from remaining dough bell, and shape into
bow and place on pie using same water method. Bake for 35 to 45
minutes or until crust is golden brown and filling is bubbly.

Tip: cover edge of crust with strips of foil after about 15-20
minutes of baking to prevent excessive browning. Spiral or rope
edge: press thumb at an angle onto edge of crust; pinch dough
between thumb and knuckle of index finger. Repeat pattern diagonally
around edge on rim of pie pan.

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