INGREDIENTS
2
cups fresh or frozen cranberries
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
5
to 6 cups sliced peeled apples (5 to 6 medium)
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
DIRECTIONS
1
In 1-quart saucepan, mix cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch and the water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3
In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, the cinnamon and nutmeg until apples are coated. Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4
Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
High Altitude (3500-6500 ft)
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