Cherry Cranberry Pie

1 (9 inch) double crust pie crusts
1 (21 oz) cans canned cherry pie filling
1 (16 oz) cans whole berry cranberry sauce
1/4 cup sugar
3 T quick cooking tapioca
1 t lemon juice
2 T butter
(optional: touch of cinnamon for holiday flavor)

Preheat oven to 400 degrees
Line pie pan with bottom crust.
Combine in a bowl: cranberry suace, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400 degrees for 40 to 50 minutes, reoving foild during last 15 minutes.
Cool on rack.
Serve warm or cold.