Cranberry-Apple Pie

Name: Cranberry-Apple Pie
Prep time: 35 min
Total time: 3 h 50 min
Yield: 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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg, slightly beaten; 1/4 cup coarse white sparkling sugar

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Prep 35 min
Total 3 hr 50 min
Ingredients 8
Servings 12

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

By Pillsbury Kitchens

Updated November 7, 2013

Make With

Pillsbury Pie Crust

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.