This is quite possibly my new favorite pie. I wanted to incorporate cranberries into a pie for the holidays, and I love my cherry pie recipe, so I was able to come up with this sweet and sour combination. It turns out a gorgeous bright red, and the sour from the berries is off-set by the almond flavoring and sugar crumble crust.
There are still a couple days till Christmas, so there’s still time to bake this yummy pie for your holiday celebration!
You only need a pie crust for the base, and I would strongly recommend this pie crust recipe here with almond extract:
I use three cans of tart cherries in water (NOT the same as cherry pie filling!). You can find these cherries in the canned fruit section at your grocery store. I always buy the “Oregon” brand cherries! You will also want one bag of fresh cranberries from the produce section, although a bag of frozen cranberries will work too.
If you love tart berries, I promise you won’t be disappointed!
Cranberry Cherry Pie
Serves approximately 8 people
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter
1/3 cup chopped pecans (optional)
Stir together 3 cans of cherries plus the juice from 1 1/2 cans with your cranberries, sugar, cornstarch, salt, and almond extract in a medium-large pot. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly until the liquid is thick and bubbly. Turn off your burner and leave filling to cool.
Preheat your oven to 420 degrees. Roll out your pie crust and place in your pie tin or plate. Pour your pie filling into your pie crust and place in the freezer uncovered for about 20 minutes to chill.
In small bowl, mix all topping ingredients except butter and pecans. With a fork of your hands, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over the top of your pie filling. Bake for about an hour, or until crust edges are brown and pie filling is bubbling out the edges. Allow pie to cool completely before enjoying.