Okay, so this Skinny Cranberry Cherry Pie is one that I’ve been wanting to share for years now. Somehow it has completely escaped it every single holiday; which is funny since we have this same pie every Thanksgiving and Christmas. Here’s my theory on how and why it’s never made the list; it’s so good that I can’t keep it around long enough to take any final photos. Yep. That’s the truth of it.
This recipe is one of those that’s been a family favorite for years now. It was one of my first successful contributions to a Holiday meal. I’ve always loved pie. Any sort really. I haven’t met a pie yet that I would or could turn down. But, I do sometimes I find that single fruit pies can be overly sweet.This one though, is perfectly in the middle of sweet and tart with the combination of cherry and cranberry. It’s also incredibly easy to prepare, making it the perfect addition to any holiday table!
In all honesty, I’ve had people that weren’t fans of cherry pie say that this pie was amazing; even asking for the recipe. It’s such a simple recipe that it’s almost hard to believe that so much flavor can come out of so few ingredients; only 5 to be exact!
Sometimes if I’m feeling extra festive (especially around Thanksgiving), I’ll add 1/2 Tsp. of ground cinnamon to the pie filling for an added ‘warm’ spice flavor, but it’s definitely not needed to make this dessert shine. No matter how you slice it (hah!) this Skinny Cranberry Cherry Pie is a real winner, and it’s so good that no one’s going to even consider the fact that it’s lightened up by any means.
- 2-Crusts Uncooked Pie Dough (Refrigerated Premade or Homemade)
- 1 (20 Oz.) Can Lite Cherry Pie Filling
- 1 (14 Oz.) Can Whole Cranberry Sauce
- 3 Tbsp. Corn Starch
- 1 Tsp. Vanilla Extract
- Preheat the oven to 400 degrees F. and prepare the bottom crust in a 9″ round pie dish.
- In a large bowl, mix together the 1 (21 Oz.) Can Lite Cherry Pie Filling, 1 (16 Oz.) Can Whole Cranberry Sauce, 3 Tbsp. Corn Starch, and 1 Tsp. Vanilla until well blended.
- Spoon the filling into the prepared pie crust bottom.
- Top the filling of the pie with the remaining pie crust dough.
- I topped mine using the lattice technique.
- Bake the pie for about 15-20 minutes.
- Remove the pie from the oven and cover the edges with foil; continue to bake for another 20-30 minutes.
- Once done, remove the pie from the oven and set aside to cool.