Delicious Cran Apple Pie
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This wonderfully delicious pie is the perfect sweet ending to a family Fall gathering.
1 pkg (425 g) Pillsbury* Pie Crust
1 tsp (5 mL) milk
2 tsp (10 mL) sugar
1 cup (250 mL) sugar
2 tbsp (25 mL) cornstarch
1/2 tsp (2 mL) cinnamon
5 cups (1.25 L) peeled, sliced apples (5-6 medium)
1 cup (250 mL) fresh or frozen cranberries
Adjust oven rack to lowest position. Heat oven to 425°F (220°C). Prepare pie crust according to package directions for Two Crust Pie using 9-inch (23 cm) pie plate.
In large bowl, combine 1cup (250 mL) sugar, cornstarch and cinnamon. Add apples and cranberries and toss lightly to mix. Spoon into pie crust.
Top with second crust and crimp edges. Cut slits in top crust to vent. Brush top with milk and sprinkle with 2 teaspoons (10 mL) sugar.
Bake for 40 to 45 minutes until apples are tender and crust is golden brown.
Refrigerated Pie Crusts
Tip: Spy apples are your best choice for baking as they hold their shape and deliver just the right amount of tartness.