Fall Cherry Pie, by Monica Simpson

This couldn't be easier or yummier on a brisk fall day.  Eat your hearts out crafty apple bee-yotches!

1 can cherry pie filling

1 bag cranberries (not dried)

3/4 c sugar

2 T cornstarch

Mix all together really well.  Pour into pie crust - I  use mom's recipe.  Cover with foil and bake 50-60 minutes until crust slightly browned and center bubbly.  We eat this with vanilla pudding.