This apple cranberry pie is easy enough for a beginner! Canned apple pie filling and whole cranberry sauce make this festive pie remarkably easy to prepare and bake. Refrigerated pie pastry sheets are another great convenience, but feel free to make a homemade crust for the pie.
How To Store
A cooled fruit pie may be stored for up to 2 days at room temperature. For longer storage, up to 5 days, keep it in the refrigerator. Make sure to cover the pie well or put it in an airtight pie keeper.
PrintSemi-Homemade Apple Cranberry Pie
Make an impressive apple cranberry pie with minimal effort. Use canned pie filling and refrigerated pie pastry for a delicious and easy dessert.
- Prep Time: 15 minutes
- Cool Time: 2 ours
- Cook Time: 45 minutes
- Total Time: 0 hours
Ingredients
Scale
- 2 sheets of refrigerated pie pastry for a 9-inch pie
- 2 21-ounce cans apple pie filling
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 1 cup canned whole cranberry sauce
Instructions
- Heat the oven to 425 F.
- Fit one sheet of pie pastry into a 9-inch pie plate.
- In a bowl, combine the filling ingredients until well blended.
- Pour the filling into the crust.
- Fit with the top crust, crimp around the edge, and cut a few vents in the top of the crust.
- Whisk the egg with 1 tablespoon of milk and brush lightly over the top crust.
- If desired, sprinkle with demerara or sparkling sugar.
- Bake for 20 minutes, then protect the edge with a pie shield or foil. Continue baking for 15 to 25 minutes longer until the crust is golden brown.
- Let the pie cool at room temperature for at least 2 hours before serving.
