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

Pastry for 2 crust 9 inch pie. Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice, can cinnamon. Let stand for 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Dot with butter. Adjust top crust; seal and flute edges. Cut slits in top crust for escape of steam. Bake in 400 degree oven for 35 to 40 minutes. Cover edges of crust with foil if edges brown too rapidly.