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Cranberry-Apple Pilgrim Pie
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Cranberry-Apple Pilgrim Pie

Bring a Cranberry-Apple Pilgrim Pie to your next Thanksgiving. You may think this rustic-looking Cranberry-Apple Pilgrim Pie is difficult to make, so we made a how-to video to show you how simple it is to add it to your Thanksgiving menu!
What You Need
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1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 tsp. ground cinnamon
2 Granny Smith apples, chopped
1 McIntosh apple, chopped
1/2 cup dried cranberries
1/2 cup chopped PLANTERS Pecans
3 Tbsp. water, divided
1 egg
2 Tbsp. coarse sugar
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Let's Make It
1
Heat oven to 400ºF.
2
Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
3
Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
4
Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
5
Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Kitchen Tips
Reduced-Sugar Version
Decrease the cranberries and pecans to 1/4 cup each, and preparing the filling with 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat 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.
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