Cherry Cranberry Pie

• 1 (12 oz.) bag fresh cranberries
• 3/4 c. firmly packed brown sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. ground cloves
• 3 c. frozen pitted cherries, thawed and drained (reserve juice)
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 1/2 to 2 tsp. fresh lemon juice
• 1 tsp. almond extract
• 2 Ready-Made pie crusts
• 1 egg, beaten with 1 Tbsp. water
• 1 Tbsp. butter, cut into small pieces

1. Combine cranberries, brown sugar and spices in 2-quart saucepan.
2. Add 1/3 cup reserved cherry juice (adding water if necessary to make 1/3 cup).
3. Cover and cook over medium heat until approximately 2/3 of cranberries have popped, about 15 minutes. Blend cornstarch and 2 tablespoons water until smooth.
4. Add to cranberry mixture.
5. Add cherries and cook until thickened, 3 to 5 minutes.
6. Remove from heat.
7. Stir in lemon juice and almond extract.
8. Let cool.
9. Fit first crust into pie pan.
10. Turn filling into crust.
11. Dot with butter pieces.
12. Brush egg and water mixture onto second crust and cut into 1/2-inch wide strips.
13. Arrange strips in lattice pattern on top of pie.
14. Flute edges.
15. Bake 25 minutes to 1/2 hour at 400u0b0.

fresh cranberries, brown sugar, cinnamon, ground cloves, frozen pitted cherries, cornstarch, cold water, lemon juice, almond extract, egg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029278 (may not work)