1 (19 oz.) can cherry pie 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
9-inch pie crust

Combine first 6 ingredients; let stand 15 minutes. Line pie plate with pastry; add filling and dot with butter. Put top crust over filling; seal and flute the edges. Bake 40-50 minutes at 400 degrees until golden. (Cover edge of crust after 15 minutes to prevent over-browning.)