French Cranberry-Apple Pie

By McCarleyRHLAC

Ingredients

• CRUST:
• 1 box Pillsbury refrigerated pie crusts, softened.
• FILLING:
• 4 cups sliced peeled cooking apples (4 med.)
• 2 cups fresh or frozen cranberries (or 1 cup dried craisins)
• 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-puropse 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 (optional)

Preparation

Step 1

Heat oven to 375. Place pie crust in 9" glass pie plate as directed on box.

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

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

Bake 45-55 minutes or until apples are tender, and crust and topping are golden brown. After 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.