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Scale
- 1 (15 ounce) package refrigerated pie crusts
- ¾ cup sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 4 large Granny Smith apples – peeled, cored and sliced
- 1 cup cranberries, coarsely chopped
Instructions
- Preheat oven to 400°F.
- Unfold 1 piecrust; press out fold lines.
- Fit piecrust into a 9-inch pie plate according to package directions.
- Combine sugar, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into pie crust.
- Unfold remaining pie crust; press out fold lines.
- Roll to ⅛-inch thickness. Place over filling; fold edges under and crimp, or cut into strips and weave lattice-style if desired.
- Cut slits in top to allow steam to escape.
- Bake 40 to 50 minutes or until crust is golden. Cover edges with aluminium foil to prevent over-browning, if necessary. Cool on a wire rack one hour before serving.
- Prep Time: 15
- Cook Time: 45