Cranberry-Cherry Nut Pie

• 1 can (21 ounces) cherry pie filling
• 2 cups fresh or frozen cranberries, thawed
• 3/4 cup sugar
• 1/2 cup chopped walnuts
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 sheets refrigerated pie crust
• 2 tablespoons butter
• 1 teaspoon 2% milk
• 1 tablespoon coarse sugar

1. Preheat oven to 375u0b0. For filling, mix first eight ingredients. Unroll one crust into a 9-in. pie plate. Add filling; dot with butter.
2. Unroll remaining crust onto a work surface; make cutout vents using small cookie cutters. Place top crust over filling; seal and flute edge. Decorate top with cutouts. Brush with milk; sprinkle with coarse sugar.
3. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack.

cherry pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, ground cinnamon, ground allspice, crust, butter, milk, coarse sugar

Taken from www.tasteofhome.com/recipes/cranberry-cherry-nut-pie/ (may not work)