Cranberry-Cherry Nut Pie Recipe

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon into crust. Dot with butter. Roll out remaining pastry to fit top of pie. Cut vents using decorative cookie cutters. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar. Bake at 375 ° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.