Favorite Cranberry Cherry Pie

 Ti's the season for baking and indulgence. Therefor, I am sharing my most favorite recipe for cherry pie.

If you are a cherry lover who enjoys the sweetness of a cherry as well as a the tart taste of cranberries, then this pie is for you.

Cranberry Cherry Pie

• Pastry for double-crust pie (9 inches)
• 2 cups fresh or frozen cranberries, thawed
• 3/4 cup plus 2 teaspoons sugar, divided
• 2 tablespoons cornstarch
• 1 can (21 ounces) cherry pie filling
• large egg white
• 1 teaspoon water

• Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust.

• Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar.

• Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. 

• Cool on a wire rack.

• Serve!