1 can (21 oz.) cherry pie filling

1 (16 oz.) whole berry cranberry sauce

1/4 cup sugar

2 tbsp. quick-cooking tapioca

1 tsp. lemon juice

1/4 tsp. cinnamon

2 tbsp. butter

Pastry for 2-crust 9 inch pie  

Combine in a bowl, all pie ingredients, except butter. Let stand for 15 minutes. Fill pastry-lined pie pan with fruit mixture.

Dot with butter. Adjust top crust; seal and flute edges. Cut slits in top for steam to escape. Bake at 400 for 35 to 40 minutes.

Cover edges of crust with foil, if brown too rapidly. Cool before serving.