With a homemade pastry and ruby-red topping, here’s a special pie for autumn and winter holidays.
SAVE ON THIS RECIPE!
Use a small cookie or canapé cutter to cut leaf shapes out of crust scraps. Bake on ungreased cookie sheet 6 to 8 minutes or until golden brown.
If you don't own a pastry blender, use two forks to cut the shortening into the flour.
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