Christmas Cherry-Berry Pie

Ingredients

• 2 tablespoons butter 
• 21 oz cherry pie filling canned
• 0.3 teaspoon cinnamon 
• 1 teaspoon juice of lemon 
• 2 tablespoons milk 
• 3 tablespoons quick-cooking tapioca uncooked
• 0.3 cup sugar 
• 16 oz whole-berry cranberry sauce canned

Equipment

• oven
• aluminum foil

Directions

1. Combine all ingredients except butter and milk; let stand 15 minutes.
2. Divide pastry in half; set one half aside.
3. Roll half the dough out and line a 9" pie plate; add filling mixture. Dot with butter.
4. Roll remaining dough into a 12-inch circle; cut into 3/4-inch wide strips.
5. Lay strips on pie at one-inch intervals; fold back alternate strips as you weave crosswise strips over and under.
6. Trim crust even with outer rim of pie plate. Dampen edge of crust with water; fold over strips, seal and crimp.
7. Brush lattice with milk.
8. Bake at 400 for 40 to 45 minutes, covering edge of crust with aluminum foil after 15 minutes to prevent browning.