b.whatever

servings: 6-8 prepping time: 20 min cooking time: 45 min

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Ingredients:

1- 20 oz can of Cherry Pie Filling

1- Package of Fresh Cranberries

1- Naval Orange (Juice and Zest)

2- Earl Grey Tea Bags

4- Tbsp. Sugar

2- Ready to Bake Pie Crusts (thawed)

1- Egg (for egg wash)

Directions:

Preheat oven to 425 degrees F.

In a medium saucepan, combine Fresh Cranberries, Cherry Pie filling, Zest and Juice from Naval Orange, and Sugar. Cook over medium heat until Cranberries are softened. (Taste filling and add more sugar if you want a sweeter filling)

Once mixture starts to simmer, turn heat to Low and carefully add the Tea Bags (leaving the strings out using the handle of the saucepan for easy removal).

Let pie filling mixture continue to cook with tea bags for 10 minutes, stirring frequently.

Remove Tea Bags. Pull from heat and let cool.

While filling is cooling, prepare pie crust by laying one crust on bottom of pie pan. Set aside.

Using tools such as a pizza cutter, cookie cutters, and letter stamps, create decorations for the top of your pie (Using the second pre-made crust).

You can find the items I used here:

• Silicone Baking Mat
• Letter Stamps
• Cookie Cutters

Place decorations on sheet tray and put in the fridge or freezer until ready to assemble.

Add cooled pie filling to bottom crust and add decorations on top of filling.

Brush Egg wash on top crust.

Place pie pan on top of a sheet tray (in case any bubbles over) and bake for 40 minutes or until crust is golden brown. (You may need to cover outer crust with foil if it starts to get too dark before pie is done baking).

Let pie cool completely and serve sliced with Ice Cream or Whipped Cream.

Enjoy!