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Cranberry-Apple Pie

Sparkling sugar can be found in specialty supermarkets, stores that carry cake-decorating supplies, or ordered online from www.wilton.com.

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Prep time: 15 Minutes
  • Bake: 45 Minutes


  • 1 (15-oz.) package refrigerated piecrusts, divided
  • 1 large egg, lightly beaten and divided
  • Cranberry-Apple Pie Filling
  • 1/4 cup sparkling sugar


1. Fit 1 piecrust into a 9-inch pieplate according to package directions; trim off excess piecrust along edges. Brush edges of piecrust with egg. Spoon Cranberry-Apple Pie Filling into piecrust, mounding filling in center of pie.

2. Unroll remaining piecrust on a lightly floured surface. Brush piecrust lightly with egg; sprinkle evenly with sparkling sugar. Using the width of a ruler as a guide, cut the piecrust into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Place pie on a baking sheet.

3. Bake pie at 400° for 45 minutes on lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool on a wire rack.


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Cranberry-Apple Pie Recipe