adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cranberry Apple Pie
Cranberry Apple Pie
0 Likes
Prep Time:
20 minutes
Total Time:
3 hours 30 minutes
"Upgrade your Thanksgiving dessert with a colorful twist: cranberry-infused apple pie using Pillsbury crusts."
Ingredients:
  • 1 tablespoon butter
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon ground nutmeg
  • 3 lb tart baking apples, peeled, thinly sliced
  • 1 1/2 cups frozen cranberries
  • 1 cup sugar
  • 5 to 6 tablespoons coarsely chopped pecans
  • 3 to 4 tablespoons Gold Medal™ all-purpose flour
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • Preheat oven to 425°F. Melt butter in a large saucepan over medium heat, then infuse the mixture with aromatic orange peel, warm cinnamon, and cozy nutmeg using a wooden spoon. Add in the apples and cranberries, stirring gently to combine.
  • Combine sugar, pecans, and flour in a small bowl, then mix with the apple mixture. Press one pie crust into a 10-inch metal pie pan. Spoon the apple mixture into the crust, packing it tightly and mounding it in the center.
  • Roll out the second crust on a lightly floured surface to 1/8-inch thickness. Place it gently over the filling; fold the edges under and crimp to seal with the bottom crust. Make 4 or 5 slits in the top crust. Then place the pie pan on a 15x10x1-inch pan.
  • Bake at current temperature for 15 minutes, then lower oven temperature to 350°F and bake for an additional 45 to 55 minutes until the crust is golden brown. Allow the dish to cool on a rack for 1 hour and 30 minutes to 2 hours.

Similar Recipes