1 (21 oz.) can cherry pie filling
1 (16 oz.) can whole cranberry sauce
1/4 c. sugar
3 tbsp. quick cooking tapioca
1 tsp. lemon juice
1/4 tsp. cinnamon
2 tbsp. butter
Milk
2 layer (9 inch) pie crust

Combine first 6 ingredients, let stand 15 minutes. Preheat oven to 400 degrees. Line 9 inch pie plate with half of pastry. Add filling. Dot with butter. With other half of pastry, make lattice place over filling, sealing and fluting edges. Brush lattice top with milk. Bake 40 to 45 minutes or until crust is golden brown. Cover edges with foil after 15 minutes to prevent overbrowning.