Cranberry Cherry Pie

Here is a tasty recipe excerpt from our local newspaper, the Tomah Journal.

"And with cranberry harvest over, it’s once again time for new ways to use those fresh cranberries. Here’s a Cranberry Cherry Pie that I thought was very good.

Cranberry Cherry Pie

Pie crust for 2 crust pie

2 cups fresh (or frozen) cranberries

3/4 c. sugar

2 tbsp. cornstarch

1 (21-oz.) can cherry pie filling

Prepare pie crust, placing bottom layer in a 9” pie pan. Leave 1/2” extending. Heat oven to 425 degrees. In large bowl, combine cranberries, sugar and cornstarch. Mix well. Stir in cherry pie filling. Mix lightly. Spoon into pie crust. Top with second crust and flute edges. Cut slits in several places. Bake 35-45 minutes or until crust is golden brown. Cover edge of crust with foil about 20 minutes into baking.

And I also recently made a pecan pie, another family favorite. You can’t get much easier than this!

Mom’s Pecan Pie

2/3 c. white sugar

2 eggs

1 heaping tbsp. flour

1/2 tsp. vanilla

1 cup white syrup

4 tbsp. melted butter

1/2 tsp. salt

1 c. pecans

Beat eggs and add each ingredient one at a time. Line unbaked pie shell with nuts and pour mixture over nuts. Bake in 350 degree oven for 40-45 minutes."