4 pie crusts ( I use the Pilsbury refrigerated Pie Crust)
2 cans Oregon pitted cherries in water ( Red Tart )
2 cans whole cranberries
2 large Honey Crisp apples, peeled and diced into small pieces
3 Tablespoons flour
3/4 c. sugar
1 tsp. fresh orange zest
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. almond flavoring
2 Tablespoons unsalted butter, chilled and cubed
Drain juice from cherries and place in a large pan – add sugar and flour, bring to a boil and thicken
Add apple slices, cherries, cranberries, orange zest, cinnamon, cloves, and almond flavoring. Mix thoroughly.
Prepare pie pans by spraying non cooking spray on the bottom – place one pie crust in bottom of each pan. Divide the fruit mixture and place on top of the pie crust. Finely chop butter into small pieces dividing equally amongst both pies. Roll out the two remaining pie crusts and using a snowflake cookie cutter, design the top crust – be creative. This pie also looks beautiful with a braided or lattice top.
Bake at 400 degrees for 15 min then lower heat and bake at 350 degrees for an additional 30 minutes or until crust is golden brown and fruit is bubbly.
This makes a gorgeous pie for the holiday season. You can keep one and take one as a hostess gift.