Ingredients
12
large apples (about 6 lb), peeled, cut into wedges
1 1/2
cups granulated sugar
1/3
cup all-purpose flour
1/2
cup butter
1
cup sweetened dried cranberries
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg, slightly beaten
1/4
cup coarse white sparkling sugar
Preparation
In large bowl, toss apples with granulated sugar and flour. In large skillet, melt butter over medium heat. Add apple mixture; cook 10 to 15 minutes, stirring occasionally, until apples are tender. Stir in cranberries; remove from heat. Cool completely, about 30 minutes.
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon filling into crust-lined plate, mounding filling in center. Brush crust edges with egg. Unroll second pie crust on lightly floured surface. Cut crust into 1-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust lightly with egg; sprinkle with coarse sugar.
Place pie on cookie sheet on lower oven rack. Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes longer. Cool on cooling rack at least 2 hours before serving.
