Desserts

Cranberry-Apple Pilgrim Pie

photo by:kraft

This was the first pie i ever made. I made mine a little different though. Instead of using plain vanilla pudding mix, i used the french vanilla flavor. I used a food chopp...read more

posted by

pandarose89

on 3/28/2013

time

prep:

15 min

total:

50 min

servings

total:

8 servings

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What You Need

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2

tsp. ground cinnamon

Granny Smith apples, chopped

McIntosh apple, chopped

1/2

cup dried cranberries

1/2

cup chopped PLANTERS Pecans

Tbsp. water, divided

egg

Tbsp. coarse sugar

Make It

HEAT oven to 400ºF.

UNROLL pie crust onto parchment-covered baking sheet; roll to 12-inch circle.

MIX dry pudding mix and cinnamon in large bowl. Add fruit, nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.

BAKE 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.

Kraft Kitchens Tips

Reduced-Sugar Version

Save 60 calories and 15g of sugar per serving by omitting the coarse sugar, decreasing the cranberries and pecans to 1/4 cup each, and preparing the filling with 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.

Note

Check pie after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.

Special Extra

Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.