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Bess & Floyd Metcalf
- ID# 077475N
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Pastry dough for two-crust 10-inch/25 cm deep-dish pie Roll out half of the dough and place in bottom of a 10-inch/25 cm deep-dish pie plate; set aside. For filling, combine both cans of cranberry sauce and dessert mix in large saucepan. Bring to a boil over medium heat, stirring occasionally until mixture comes to a boil and begins to thicken. Remove from heat and stir in apples and cinnamon. Pour into pie crust. Roll out remaining dough to a 12-inch/30 cm circle. Cut into ten strips. Arrange five strips on filling, using longest in center. Top with remaining strips in opposite directions. Press ends to edges of bottom crust and trim excess. Flatten dough edges with a fork or flute rim. Brush top lattice crust with milk. Place on lowest rack for 55 minutes or until pastry is golden brown and filling begins to bubble. Remove to wire rack to cool. Serve at room temperature. Makes 12 servings. Nutritional Information Per Serving: Calories 340; Protein 2g;Carbohydrates 56 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 350 mg; Dietary Fiber 3 g This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated. |
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Spiced Apple-Cranberry Pie
