Cranberry-Apple Pie

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

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


  1. 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. 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. 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

Recipe Step Photos

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