Deep-Dish Cranberry-Apple Pie

Yield: 9 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons Calumet Baking Powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) cold butter or margarine
• 1 egg
• 1/3 cup milk
• 1 1/2 cups Kraft Shredded Sharp Cheddar Cheese
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 cups thinly sliced peeled apples
• 2 cups cranberries
• 1 tablespoon butter or margarine

Instructions

1. Heat oven to 400 degrees F.
2. Mix 1 1/2 cups flour, baking powder and salt in large bowl.
3. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened.
4. Stir in cheese. Press dough firmly into ball with hands. Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place on bottom and up sides of 8 inch square baking dish. Turn under edge; flute.
5. Mix sugar, 1/3 cup flour and cinnamon in large bowl.
6. Add apples and cranberries; toss lightly.
7. Spoon into pastry shell; dot with 1 tablespoon butter.
8. Roll out remaining dough to 12 inch square; cut into 1/2 inch wide strips. Place strips over filling to form lattice; seal and flute edge.
9. Bake for 35 to 40 minutes or until golden brown.
10. Cool on wire rack.

Notes

How to Make a Lattice-Top Pie Crust: Place 6 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.

How to Prevent Pie Crust from Overbrowning: Cover edge of crust with strips of foil during the last 10 minutes of the baking time.

Nutrition

Per serving: Calories 410 Total fat 14g Saturated fat 7g Cholesterol 60mg Sodium 330mg Carbohydrate 66g Dietary fiber 3g Sugars 43g Protein 8g

Vitamin A 10% DV Vitamin C 10% DV Calcium 20% DV Iron 8% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company