"My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. —J. Tomasi, Toledo, Ohio..."
INGREDIENTS
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1 can (21 ounces) cherry pie filling
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1 can (14 ounces) whole-berry cranberry sauce
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1/4 cup sugar
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3 tablespoons quick-cooking tapioca
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1 teaspoon lemon juice
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1/4 teaspoon ground cinnamon
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1 package (15 ounces) refrigerated pie pastry
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2 tablespoons butter