Cranberry-Apple Pie
- 1 (15-oz.) package refrigerated piecrusts, divided
- 1 large egg, lightly beaten and divided
- 1/4 cup sparkling sugar
- Fit 1 piecrust into a 9-inch pieplate according to package directions; trim off excess piecrust along edges. Brush edges of piecrust with egg. Spoon Cranberry-Apple Pie Filling into piecrust, mounding filling in center of pie.
- Unroll remaining piecrust on a lightly floured surface. Brush piecrust lightly with egg; sprinkle evenly with sparkling sugar. Using the width of a ruler as a guide, cut the piecrust into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Place pie on a baking sheet.
- Bake pie at 400u0b0 for 45 minutes on lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool on a wire rack.
egg, sparkling sugar
Taken from www.myrecipes.com/recipe/cranberry-apple-pie-0 (may not work)