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My family was never big fans of cake; they love pies. In fact they usually prefer pie for birthdays and anniversaries, to say nothing of holiday celebrations.
I began adding cranberries and apples to cherry pie when one of my stepsons asked, “Is this just a cherry pie?” I replied that it was indeed a cherry pie. "Well," he continued, "there aren't very many cherries in my piece. It definitely needs more stuff."
And that's how Cherry Cran-Apple pie was born. It has been a huge favorite ever since. This recipe makes one 9-inch pie. Just multiple the ingredients for as many pies as you want to make. I'll bet they won't last very long. They never did around our house!
Ingredients
- 9-inch pie plate
- Pie crust for top and bottom
- 1 can red tart pitted cherries in water (drain water and save for filling)
- ½ cup dried cranberries (soak in hot water for 10 minutes then drain well)
- 2 apples, sliced or diced (wash well but you don't need to peel them)
- 1/2 cup sugar
- 2 scant Tbsp cornstarch
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp almond flavoring
Preparation
Place water drained from canned cherries in a sauce pan.
Stir in sugar, cornstarch, salt, and cinnamon.
Cook over medium heat, stirring constantly, until mixtures boils and thickens. Remove from heat.
Add cherries, apples, cranberries, and almond extract. Mix gently.
Pour filling into pie plate (bottom crust in place). Cover pie plate with top crust and crimp/seal edges. Cut slits in the top crust to allow steam to escape
Place pie in oven preheated to 400º F. and immediately turn heat down to 325º F.
Bake 50-60 minutes until pastry browns and filling bubbles. Allow to cool at least an hour so filling can gel.
Serve plain or with ice-cream or non-dairy topping. Enjoy!
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Taylor's Recipes 
