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Cranberry-Apple Pie

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  0 reviews
  • 35 min prep time
  • 3 hr 50 min total time
  • 8 ingredients
  • 12 servings
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Treat your guests with this cranberry-apple pie made using Pillsbury® pie crusts – a tasty baked dessert.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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