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Cranberry-Apple Pie

Treat your guests with this cranberry-apple pie made using Pillsbury® pie crusts – a tasty baked dessert.

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  • prep time 35 min
  • total time 3 hr 50 min
  • ingredients 8
  • servings 12
 

Ingredients

12
large apples (about 6 lb), peeled, cut into wedges
1 1/2
cups granulated sugar
1/3
cup all-purpose flour
1/2
cup butter
1
cup sweetened dried cranberries
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg, slightly beaten
1/4
cup coarse white sparkling sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, toss apples with granulated sugar and flour. In large skillet, melt butter over medium heat. Add apple mixture; cook 10 to 15 minutes, stirring occasionally, until apples are tender. Stir in cranberries; remove from heat. Cool completely, about 30 minutes.
  • 2 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon filling into crust-lined plate, mounding filling in center. Brush crust edges with egg. Unroll second pie crust on lightly floured surface. Cut crust into 1-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust lightly with egg; sprinkle with coarse sugar.
  • 3 Place pie on cookie sheet on lower oven rack. Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes longer. Cool on cooling rack at least 2 hours before serving.
  • 1 In large bowl, toss apples with granulated sugar and flour. In large skillet, melt butter over medium heat. Add apple mixture; cook 10 to 15 minutes, stirring occasionally, until apples are tender. Stir in cranberries; remove from heat. Cool completely, about 30 minutes.
  • 2 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon filling into crust-lined plate, mounding filling in center. Brush crust edges with egg. Unroll second pie crust on lightly floured surface. Cut crust into 1-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust lightly with egg; sprinkle with coarse sugar.
  • 3 Place pie on cookie sheet on lower oven rack. Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes longer. Cool on cooling rack at least 2 hours before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
452
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
),
Sodium
258mg
258%;
Total Carbohydrate
77g
77%
(Dietary Fiber
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Fruit; 2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.