Ingredients
1
tablespoon butter
1/2
teaspoon grated orange peel
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
3
lb tart baking apples, peeled, thinly sliced
1 1/2
cups frozen cranberries
1
cup sugar
5
to 6 tablespoons coarsely chopped pecans
3
to 4 tablespoons Gold Medal™ all-purpose flour
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 425°F. In large saucepan, melt butter over medium heat. Stir in orange peel, cinnamon and nutmeg with wooden spoon. Stir in apples and cranberries.
In small bowl, mix sugar, pecans and flour; add to apple mixture and stir to combine. Place 1 pie crust in 10-inch metal pie pan. Spoon apple mixture into pie crust, packing tightly and mounding in center.
On lightly floured surface, roll out second crust to 1/8-inch thickness. Gently place crust over filling; fold edge under and crimp, sealing to bottom crust. Cut 4 or 5 slits in top crust. Place pie pan on 15x10x1-inch pan.
Bake 15 minutes. Reduce oven temperature to 350°F; bake 45 to 55 minutes longer or until crust is golden brown. Cool on cooling rack 1 hour 30 minutes to 2 hours.
