Cranberry-Apple Pie

By Addie

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

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 Pillsbury refrigerated pie crusts, softened as directed on box
• 1 egg, slightly beaten
• 1/4 cup coarse white sparkling sugar

Preparation

Step 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.

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.

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.