Cranberry-Apricot Pie

Name: Cranberry-Apricot Pie
Prep time: 30 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/2 cup sugar; 1 tablespoon cornstarch; 1 (21-oz.) can apricot pie filling; 1 1/2 cups fresh or frozen cranberries; 1/2 teaspoon cinnamon; Water; 2 teaspoons sugar

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Prep 30 min
Total 3 hr 20 min
Ingredients 8
Servings 8

Enjoy this pie made using Pillsbury™ Refrigerated Pie Crusts and filled with cranberries and apricot – perfect for a dessert.

By Pillsbury Kitchens

Updated November 24, 2010

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

1/2 cup sugar
1 tablespoon cornstarch
1 (21-oz.) can apricot pie filling
1 1/2 cups fresh or frozen cranberries
1/2 teaspoon cinnamon

Topping

Water
2 teaspoons sugar

Steps

1

Heat oven to 425°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
2

In large bowl, combine 1/2 cup sugar and cornstarch; mix well. Add pie filling, cranberries and cinnamon; mix well. Spoon into crust-lined pan.
3

With fluted pastry wheel or knife, cut remaining pie crust into 1/2-inch-wide strips. Place strips over filling, overlapping to make a lattice design (see diagram); flute edge. Brush with water; sprinkle with 2 teaspoons sugar.
4

Bake at 425°F. for 40 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.