Frosted Cranberry-Cherry Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Cranberries add a refreshing tartness to cherry pie. Refrigerated pie crusts and canned fruits make this pie very easy to prepare.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts
- softened as directed on box
Instructions
- Heat oven to 400 °F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 40 to 50 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Remove pie from oven. Immediately in small bowl, mix powdered sugar, corn syrup and enough water until smooth and desired drizzling consistency. Drizzle over hot pie; decorate or sprinkle with almonds. Cool at least 1 hour before serving.
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