- 1 box Pillsbury refrigerated pie crust, softened as directed on box
- 2 (21 ounce) cans apple pie filling
- 1 cup sweetened dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons butter or margarine
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. Reduce oven temperature to 400 degrees F.
- Meanwhile, in medium bowl, mix pie filling, cranberries and cinnamon.
- In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filling.
- Bake 35 to 45 minutes or until topping is golden brown and filling bubbles. After 5 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.