Instructions

1. If using homemade pie crust, prepare two pie crusts (one for the top and one for the bottom) according to directions. If you’re using a store bought pie crust just pop it out of the fridge so that it’s easy to work with.
2. When ready to make your pie, preheat the oven to 350° F.
3. In a pot over medium heat, combine the cranberries with the sugar. Cook the cranberries until most of them have burst. Once they have burst, take off the heat – you don’t want them to get too mushy.
4. Pour the cooked cranberries into a large bowl. Add the cherries, vanilla extract, salt, orange zest, flour, and Bonne Maman Limited-Edition Cranberry-Cherry Preserves. Use a rubber spatula to mix everything together until well coated.
5. Roll out the bottom pie crust on a floured work surface, to ¼ inch thickness. The circle should be larger than your pie pan circle (ie: if your pie pan is 9 inches, make the circle 11 inches). Carefully place dough into pie pan, pushing into the pan, leaving the overhang over the edges. Spoon the filling into the pie crust.
6. Roll out the second pie disk into a circle big enough so it reaches the edges of the pie pan. Cut dough into strips. We cut our dough into equal width strips, but feel free to vary! Weave the threads over and under each other, draping the edges over the bottom pie crust. Have fun with it – it doesn’t have to be perfect! After you’re done weaving the lattice, pinch the bottom and top crusts together and roll the edges in towards the pie to seal the pie. Flute the edges of the pie and smooth out any imperfections.
7. In a small bowl whisk together the egg with 1 Tablespoon of water to make an egg wash. Use a pastry brush to evenly brush the pie. Bake for 45 minutes to an hour or until the cherry filling is bubbling and the crust is golden brown. Allow to cool completely before serving with ice cream or whipped cream!