Preheat oven to 350F. Blend the cranberries on low speed in a blender or food processor. In a saucepan, combine crushed berries with pie filling, both juices and sugar. Bring to a slow boil on low heat and simmer for 15 minutes while you grease a pie pan and spread out the pie pastry in it. Pour ingredients into the unbaked pie shell, cover with the top pastry crust, moisten edge with water and crimp edges together. Pierce crust with fork to release steam and bake for 45 minutes, or until crust turns golden. Serve red, runny and piping hot. Serves 8 Typed in MMformat by cjhartlin@email.msn.com Source: