1 prepared 9" pie shell
1 (21 oz.) can cherry pie filling
1 (16 oz.) can whole cranberry sauce
2 tbsp. sugar
2 tbsp. quick cooking tapioca
1 tsp. lemon juice
1/4 tsp. ground cinnamon

Combine ingredients and let stand 15 minutes. Pour into pie shell crust. Dot with butter. Bake at 400 degrees for about 50 minutes.