Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups fresh or frozen cranberries
1/2
cup sugar
2
tablespoons cornstarch
1
can (21 oz) peach pie filling with more fruit
1
egg yolk, beaten
1
teaspoon water
Preparation
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, mix cranberries, sugar and cornstarch. Add pie filling; stir gently. Spoon into crust-lined pan.
Unroll second pie crust on work surface. Use star-shaped canapé or cookie cutter to cut pattern of stars in dough, cutting to within 1 1/2 inches of edge. Reserve cutouts. Place crust over filling; fold edge of top crust under bottom crust. Press together to seal.
Dip fork tines in flour; press fork tines diagonally on edge of dough. Rotate tines 90 degrees and press next to first set of marks. Continue this back-and-forth pattern around rim.
In small bowl, mix egg yolk and water; gently brush over top crust. Arrange star cutouts on top crust; brush with egg yolk mixture.
Bake 15 to 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is deep golden brown and filling is bubbly.
