|

Fast & Easy Apple-Cranberry Pie Recipe for Autumn Dessert

fast and easy summer apple berry pie
0.0 from 0 votes Only logged in users can rate recipes
Jump to Recipe Print Recipe
Print 🖨 PDF 📄

It’s easy to save time in the kitchen when you start with Pillsbury Refrigerated Pie Crusts. Just unroll the crust in a pie plate, spoon in the homemade apple-cranberry filling, bake, and serve. When you make the pie filling from scratch, it’s still a homemade pie! Take all the kudos with grace. *wink

This is a quick cuisine 15 minutes in the kitchen and done recipe. (Then all you need to do is return in an hour to take the pie out of the oven.)

There’s no need to thaw the cranberries. (Saves even more time.)

Summer Apple-Berry Pie Recipe
Pin
Print

Summer Apple-Berry Pie Recipe

Recipe by Pillsbury
0.0 from 0 votes Only logged in users can rate recipes
Course: Dessert
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

430

kcal
Cook Mode

Keep the screen of your device on while cooking

Ingredients

  • 2 cups 2 fresh or frozen cranberries

  • 1 1/2 cups 1 1/2 sugar divided

  • 4 tablespoons 4 cornstarch divided

  • 2 tablespoons 2 water

  • 1 1 box Pillsbury refrigerated pie crusts 14.1 ounces, softened as directed on box

  • 5 5 to 6 cups sliced peeled apples 5 to 6 medium

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1/4 teaspoon 1/4 ground nutmeg

Directions

  • In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
  • Heat oven to 425°F.
  • Let the crusts sit out at room temperature for about 15 minutes to soften. (If used right from the fridge they could crack. Any longer and they’ll be too sticky to use.) Gently unroll. If it doesn’t unroll easily, let it soften for a few more minutes.
  • Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against the sides and bottom.
  • In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
  • Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 8
  • Calories: 430kcal
  • Fat: 12g
  • Carbohydrates: 77g
  • Sugar: 45g
  • Protein: 2g
Pinterest

Like this recipe?

Follow @toppartyideas on Pinterest

Facebook

Visit us on Facebook

Follow us on Facebook

Want more?