French Cranberry-Apple Pie

By MJH

Tart cranberries add a delicious twist to traditional apple pie.

Ingredients

• Crust:
• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• Filling:
• 4 cups sliced peeled cooking apples (4 medium)
• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Topping:
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• Dash nutmeg
• 1/4 cup butter or margarine
• 1/3 cup chopped pecans

Preparation

Step 1

Heat oven to 375°F.
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large bowl, gently mix apples and cranberries.
In small bowl, mix remaining filling ingredients.
Add dry ingredients to fruit; toss to coat.
Pour into crust-lined pan.

In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly.
Stir in pecans.
Sprinkle evenly over filling.

Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown.
After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
If desired, serve warm with whipped cream or ice cream.