Cherry Cranberry Pie

• 1 (9 inch) double crust pie crusts (your favorite)
• 1 (21 ounce) can canned cherry pie filling
• 1 (16 ounce) can whole berry cranberry sauce
• 1/4 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon lemon juice
• 2 tablespoons butter

1. Preheat oven 400u0b0.
2. Line pie pan with bottom crust.
3. Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
4. Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
5. Brush crust with milk.
6. Cover crust edges with foil to prevent burning.
7. Bake at 400u0b0 for 40-50 minutes, removing foil during last 15 minutes.
8. Cool on rack.
9. Serve warm or cold.

crust pie crusts, cherry pie filling, cranberry sauce, sugar, quickcooking tapioca, lemon juice, butter

Taken from www.food.com/recipe/cherry-cranberry-pie-18571 (may not work)