Ingredients
Pastry for double-crust pie (9 inches)2 cups fresh or frozen cranberries, thawed3/4 cup plus 2 teaspoons sugar, divided2 tablespoons cornstarch1 can (21 ounces) cherry pie filling1 large egg white1 teaspoon water
Preparation
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.
