Cranberry-Apricot Pie

Enjoy this pie made using Pillsbury® Refrigerated Pie Crusts and filled with cranberries and apricot – perfect for a dessert. MORE+ LESS-

By Pillsbury Kitchens

November 24, 2010

Ingredients

box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box

1/2

cup sugar

tablespoon cornstarch

(21-oz.) can apricot pie filling

1 1/2

cups fresh or frozen cranberries

1/2

teaspoon cinnamon

Water

teaspoons sugar

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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.