Festive Apple-Berry Pie
- 2 cups fresh or frozen cranberries
- 1 1/2 cups sugar, divided
- 4 tablespoons cornstarch, divided
- 2 tablespoons water
- 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
- 5 to 6 cups sliced peeled apples (5 to 6 medium)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 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. 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, 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.
