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Cranberry Apple Pie

Tart red cranberries add a twist of color and flavor to classic apple pie made with Pillsbury refrigerated crusts - a delicious Thanksgiving dessert.

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  • Prep Time 20 min
  • Total Time 3 hr 30 min
  • Servings 8

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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
,
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
),
Sodium
270mg
270%;
Total Carbohydrate
77g
77%
(Dietary Fiber
4g
4%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 1/2 Fruit; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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