Cranberry-Apple Pilgrim Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1/2 tsp. ground cinnamon
2 Granny Smith apples, chopped
1 McIntosh apple, chopped
1/2 cup dried cranberries
1/2 cup chopped Pecans
3 Tbsp. water, divided
1 egg
2 Tbsp. coarse sugar
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Directions: |
Directions:Heat oven to 400ºF.
Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 servings |
Personal
Notes: |
Personal
Notes: Check pie after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.
The Reduced-Sugar Version:
Decrease the cranberries and pecans to 1/4 cup each, and preparing the filling with 1 pkg. (1 oz.) Vanilla Flavor Sugar Free Fat Free Instant Pudding.
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