Cranberry Apple Pie

• Vegetarian

• Produce

  • 3 lb Baking apples, tart
  • 1 1/2 cups Cranberries, frozen
  • 1/2 tsp Orange peel

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 3 tbsp Gold medal all-purpose flour
  • 1/4 tsp Nutmeg, ground
  • 1 cup Sugar

• Nuts & Seeds

  • 5 tbsp Pecans

• Bread & Baked Goods

  • 1 box Pillsbury pie crusts, Refrigerated

• Dairy

  • 1 tbsp Butter

Found on bettycrocker.com

Description

Ingredients

• 1 tablespoon butter
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon ground cinnamon
• 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 Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions

• 1 Heat oven to 425°F. In large saucepan, melt butter over medium heat. Stir in orange peel, cinnamon and nutmeg with wooden spoon. Stir in apples and cranberries.
• 2 In small bowl, mix sugar, pecans and flour; add to apple mixture and stir to combine. Place 1 pie crust in 10-inch metal pie pan. Spoon apple mixture into pie crust, packing tightly and mounding in center.
• 3 On lightly floured surface, roll out second crust to 1/8-inch thickness. Gently place crust over filling; fold edge under and crimp, sealing to bottom crust. Cut 4 or 5 slits in top crust. Place pie pan on 15x10x1-inch pan.
• 4 Bake 15 minutes. Reduce oven temperature to 350°F; bake 45 to 55 minutes longer or until crust is golden brown. Cool on cooling rack 1 hour 30 minutes to 2 hours.

Nutrition