This was my favorite new recipe that I made through last years Thanksgiving and Christmas! This is so easy and so good warm just out of the oven with a scoop of vanilla ice cream. I was working on the blog and realized it was not posted yet! I have made this using canned cranberry sauce as well as homemade cranberry sauce, either way works great! This is sweet but not too sweet, if you have someone in your family that likes cherry pie they will enjoy this pie too!
This recipe is from Ree Drummond The Pioneer Woman on Food Network.
INGREDIENTS
1 1/2 cups canned cherry pie filling
1 1/2 cups cranberry sauce
1 1/3 cups all purpose flour
1 heaping Tablespoon granulated sugar
3 teaspoons baking powder
Pinch of salt
6 Tablespoons cold salted butter, cubed
3/4 cup buttermilk
Course sugar to sprinkle on top
DIRECTIONS
Pre heat oven to 375 degrees.
Mix together the cherry pie filling and the cranberry sauce in a bowl and transfer to a 9 inch pie plate.
Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles about 1 1/2 minutes. Mix in the buttermilk until it just comes together. It will be lumpy.
Drop 6-8 mounds of roughly 2 1/2 inch dough balls around the outside of the pie plate. Sprinkle the course sugar over the biscuit dough.
Bake until biscuits are golden and cooked through, about 30 minutes. Let cool ten minutes before serving.
Enjoy!
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