Ingredients

Pastry for double-crust pie
1 21-ounce can cherry pie filling
1 21-ounce can apple pie filling
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Directions

Preheat oven to 375 degrees. Roll out pastry for bottom crust and line pie tin. Roll out top crust, and slash with a knife 4 to 6 times to vent, then set aside. Spoon cherries from cherry filling, leaving about 1/3 cup thickened juice in can, into bottom of pie shell. Gently spoon entire can of apple filling over cherries. Sprinkle with cinnamon and nutmeg. Moisten edge of pie crust with water. Add top crust and seal. Brush with milk and sprinkle with sugar. Bake for 35 to 45 minutes. Makes 6 to 8 servings.