Recipes and Cooking Cherry-Cranberry Pie Be the first to rate & review! Place this vivid, fruit filled pie on the Thanksgiving dessert buffet as a contrast to pumpkin pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Stand Time: 15 mins Bake Time: 55 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ cup sugar ⅓ cup cornstarch ¼ teaspoon ground nutmeg Dash ground cloves 4 ½ cup fresh or frozen unsweetened pitted tart red cherries 1 cup fresh cranberries Pastry for a Lattice-Top Pie (see recipe below) Milk Sugar Pastry for Lattice-Top Pie 2 cup all-purpose flour ½ teaspoon salt ⅔ cup shortening 6 tablespoon cold water Directions For filling, in a large bowl, stir together the 1-1/4 cups sugar, the cornstarch, nutmeg, and cloves. Add cherries and cranberries. Gently toss until coated. If using fresh cherries, let stand about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let mixture stand about 45 minutes or until cherries are partially thawed but still icy.) Preheat oven to 375 degrees F. Prepare pastry as directed; line a 9-inch pie plate with the pastry circle. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Weave pastry strips over filling in a lattice pattern. Press strip ends into bottom pastry edge. Fold bottom pastry edge over strip ends; seal and crimp edge. If desired, use a sharp knife to cut out leaf shapes or other decorative designs from pastry trimmings. Brush lattice with milk and press on decorative cut outs. Sprinkle with additional sugar. Place pie on a baking sheet. To prevent overbrowning, cover pie edge with foil. Bake pie for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden brown. Cool on a wire rack. Makes 8 servings. Pastry for Lattice-Top Pie Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of mixture. Toss with a fork. Push to side of bowl; repeat, until all is moistened. Divide in half; form each half into a ball. Rate it Print Nutrition Facts (per serving) 2235 Calories 139g Fat 222g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 2235 % Daily Value * Total Fat 139g 178% Saturated Fat 35g 175% Sodium 1074mg 47% Total Carbohydrate 222g 81% Protein 25g Vitamin C 3.5mg 18% Calcium 60.6mg 5% Iron 11.2mg 62% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.