Spiced Apple-Cranberry Pie

Ingredients:

Pastry dough for 2-crust 10-inch/25-cm deep-dish pie
2 cans (16 oz/454 g each) whole-berry cranberry sauce
3/4 cup/180 mL Watkins Vanilla Dessert Mix
4 cups/1 L peeled, cored and cubed Golden Delicious apples
1-1/2 tsp/7.5 mL Watkins Purest Ground Cinnamon
1 tbsp/15 mL milk

Directions:

Roll out half of dough and place into bottom of a 10-inch/25-cm deep-dish pie plate. For filling, combine cranberry sauce and dessert mix in large saucepan. Bring to a boil over medium heat, stirring occasionally, until mixture begins to boil and thicken. Remove from heat and stir in apples and cinnamon. Pour into pie crust. Roll out remaining dough to a 12-inch/30-cm circle; cut into 10 strips. Arrange crust strips in a lattice pattern over top of pie; press ends to edges of bottom crust, trim excess and flatten dough edges with a fork or flute rim. Brush lattice with milk. Place pie on cookie sheet; bake at 400°F/205°C on lowest rack for 55 minutes or until pastry is golden brown and filling begins to bubble. Cool on wire rack; serve at room temperature.

Makes 12 servings.

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