- 2 cups fresh or frozen cranberries
- 1 1/2 cups sugar
- 4 tablespoons cornstarch
- 2 tablespoons water
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 5 cups sliced peeled apples
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In 1-quart saucepan, mix cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch and the water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
- Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, the 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.