1 (19 oz.) can cherry pie filling
1 (14 oz.) can whole cranberry sauce
1/4 c. sugar
3 tbsp. quick cooking tapioca
1 tbsp. lemon juice
1/4 tsp. cinnamon
2 tbsp. butter
2 tbsp. milk

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

2 c. cake pastry flour
3/4 tsp. salt
1 c. Crisco
4 tbsp. water

Combine flour, 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 a fork. Work into a firm ball. Roll out half for bottom crust, half for top lattice strips. Preheat oven 400 degrees. Line 9 inch pie pan with half pastry, add filling. Dot with butter. Place lattice crust over filling, seal and flute. brush with milk. Bake 40-50 minutes or until crust is golden brown. Cover crust with foil after 15 minutes to prevent over browning.