Pastry Dough for two crust 10-inch /25 cm deep-dish pie
2 Cans (16 oz. / 454 g each) Whole-Berry Cranberry Sauce
3/4 Cup / 180 ml Watkins
Vanilla Dessert Mix
4 Cups/1 litre Peeled, Cored, and Cubed Golden Delicious Apples
1-1/2 teas./ 7.5 ml Watkins
Cinnamon
1 Tbsp. / 15 ml Milk
Roll out half of the dough and place in bottom of a
10-inch/25 cm deep-dish pie plate; set aside.
For filling, combine both cans of cranberry sauce and
dessert mix in large saucepan. Bring to a boil over medium heat, stirring occasionally
until mixture comes to a boil and begins to thicken. Remove from heat and stir in apples
and cinnamon. Pour into pie crust.
Roll out remaining dough to a 12-inch/30 cm circle. Cut
into ten strips. Arrange five strips on filling, using longest in center. Top with
remaining strips in opposite direction. Press ends to edges of bottom crust and trim
excess. Flatten dough edges with a fork or flute rim. Brush lattice crust with milk. Place
pie on cookie sheet to catch any drips. Bake at 400 degrees F/205 degrees C on lowest rack
for 55 minutes or until pastry is golden brown and filling begins to bubble. Remove to
wire rack to cool. Serve at room temperature. Makes 12 servings.
Nutritional Information
Calories 340; Protein 2 g; Carbohydrates 56 g; Sodium
350 mg; Fat 9; Saturated Fat 2 g; Cholesterol 0 mg; Dietary Fiber 3 g.
