1 (19 oz.) can cherry filling
1 (14 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

Combine all ingredients except butter (butter) and milk. Let stand 15 minutes.

PASTRY:

Use this recipe or your favorite recipe. 1 c. Crisco 3/4 tsp. salt 4 tbsp. water

Combine flour and salt. Cut in Crisco with pastry blender or 2 knives until mixture is uniform. Sprinkle with water, a tablespoon at a time. Toss lightly with fork. Work into firm ball and roll out half for bottom crust, half for lattice strips.

Preheat oven to 400 degrees. Line 9 inch pie plate with half of pastry, add filling. Dot with butter (butter). Place lattice crust over filling; seal and flute edges. Brush lattice top with milk. Bake 40 to 50 minutes.