PRE-HEAT OVEN TO 425*F

2 cups of fresh or frozen cranberries.
3/4 cup sugar.
2 tablespoons cornstarch.
1 ( 21-oz. ) can cherry pie filling.
pie crust for top and bottom....your own, or ready made..
Use a 9-inch pie plate.

In a large bowl, combine cranberries, sugar, and cornstarch, mix well.
Stir in cherry pie fill, and mix lightly.
Spoon filling onto unbaked pie crust.

Bake at 425*F for 35 to 45 minutes or until crust is golden, and filling is bubbly.

TIP: Cover pie crust with a piece of tin foil 15 minutes after the start of baking to prevent excessive browning.
MY TIP! Use a cookies sheet on lower shelf of oven to gather any drip that may take place.
Serves; one to many!