Apple-Cranberry Crisp Pie

Crunchy topping makes it a crisp; refrigerated pie crust makes it easy. MORE+ LESS-

By Pillsbury Kitchens

January 7, 2010

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4

cup granulated sugar

tablespoons all-purpose flour

teaspoon ground cinnamon

1/4

teaspoon salt

to 6 cups thinly sliced, peeled apples (5 medium)

1 1/2

cups fresh or frozen cranberries

1/2

cup quick-cooking or old-fashioned oats

1/3

cup packed brown sugar

1/3

cup all-purpose flour

1/4

cup butter or margarine, softened

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1

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2

In large bowl, mix granulated sugar, 2 tablespoons flour, the cinnamon and salt. Stir in apples and cranberries to coat. Spoon into crust-lined pan.
3

In small bowl, mix topping ingredients with fork or pastry blender until crumbly. Sprinkle over filling.
4

Bake 35 to 45 minutes or until apples are tender and topping is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.