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Steps
1
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2
In large bowl, mix cranberries, sugar and cornstarch. Add pie filling; stir gently. Spoon into crust-lined pan.
3
Unroll second pie crust on work surface. Use star-shaped canapé or cookie cutter to cut pattern of stars in dough, cutting to within 1 1/2 inches of edge. Reserve cutouts. Place crust over filling; fold edge of top crust under bottom crust. Press together to seal.
4
Dip fork tines in flour; press fork tines diagonally on edge of dough. Rotate tines 90 degrees and press next to first set of marks. Continue this back-and-forth pattern around rim.
5
In small bowl, mix egg yolk and water; gently brush over top crust. Arrange star cutouts on top crust; brush with egg yolk mixture.
6
Bake 15 to 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is deep golden brown and filling is bubbly.
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Easy as pie! Refrigerated pie crust and peach pie filling make this pie easy. Use any of your favorite cookie or canapé cutters to make the pie crust cutouts.
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