Must haves for Thanksgiving . . .

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

 

1 (15 oz) pkg. Pillsbury                                 ¾ cup Sugar                  

          All Ready Pie Crusts                           2 Tbsp. Cornstarch

2 cups fresh or frozen Cranberries               1 (21 oz. can) Cherry Fruit Pie Filling

 

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Pecan Pie

Maple Syrup Makes it Thick & Rich

 

Unbaked 9” Single Crust                              ¼ cup Butter, melted

3 Eggs, beaten                                            1/8 tsp. Salt

1 cup Sugar                                                 1 tsp.  Vanilla

¾ cup Maple Syrup (thick)                           1 ¼ cups Pecan halves

 

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.