1 (21 oz.) can cherry pie filling
1 (16 oz.) can whole berry cranberry sauce
1/2 c. raisins
2 tbsp. cornstarch
1/4 tsp. ground ginger
1 (10-11 oz.) pkg. pie crust mix
5-7 tbsp. orange juice

Prepare pie crust as package directs using orange juice instead of water. Divide into 2 pieces, 1 slightly larger. Roll larger crust and fit into 9 inch pie plate.

Combine filling ingredients and pour into pie crust. Roll top crust and cut into 14 strips. Weave strips over fruit filling. Brush with a little milk and sprinkle with sugar. Bake at 400 degrees for about 50 minutes. If crust browns too quickly, cover edges loosely with foil.