Frosted Cranberry-Cherry Pie

• 15 ounces refrigerated pie crusts, softened as directed
• 1 (21 ounce) can cherry pie filling
• 16 ounces whole berry cranberry sauce
• 3 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• Glaze
• 1/2 cup confectioners' sugar
• 1 tablespoon light corn syrup
• water (for consistency of glaze)
• 1/4 cup sliced almonds, for garnish (optional)

1. Prepare pie crust as directed on package for two-crust pie using a 9-inch glass pie pan. Heat oven to 425u0b0F.
2. In large bowl, combine pie filling, cranberry sauce, corn starch and cinnamon. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crusts.
3. Bake for 40-50 minutes or until crust is golden brown. Cover edge of crust after 15-20 minutes of baking to prevent excessive browning.
4. Remove pie from oven. Immediately in small bowl, make glaze. Drizzle over hot pie. Decorate or sprinkle with almonds.
5. Cool at least 1 hour before serving.

crusts, cherry pie filling, cranberry sauce, cornstarch, cinnamon, confectioners, light corn syrup, water, almonds

Taken from www.food.com/recipe/frosted-cranberry-cherry-pie-179018 (may not work)