21 oz can cherry pie filling
16 oz can whole cranberry sauce
1/4 c sugar
2 TB quick tapioca
1 ts lemon juice
1/4 ts ground cinnamon
: pastry for 2 crust, 9′ pie
2 TB butter or margarine

Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and
cinnamon. Let stand for 15 minutes. Fill pastry-lined 9″ pie plate
with fruit mixture. Dot with butter or margarine. Adjust top crust.
Seal and flute edges. Cut slits in top crust. Bake in 400 F. oven for
35-40 minutes. Cover edges of crust with foil if edges brown too
rapidly.

Yields 6 Servings