Make this tart and sweet Apple Cranberry Pie for a beautiful dessert that's even better to eat. Apples are sliced thin and tossed with cinnamon & sugar.
What You Need
Original recipe yields 8 servings
1-1/2 cups cranberries
1/2 cup water
3/4 cup sugar, divided
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
3 Golden Delicious apples (1 lb.)
1/4 tsp. ground cinnamon
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Let's Make It
Bring cranberries, water and 6 Tbsp. sugar to boil in small saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until slightly thickened, stirring occasionally. Cool slightly.
Heat oven to 425ºF. Place pie crust in 9-inch pie plate, pleating edge as necessary to fit. Beat cream cheese, 1/4 cup of the remaining sugar, egg and vanilla in bowl with mixer until blended; spread onto bottom of crust. Cover with cranberry sauce.
Peel apples; cut in half. Remove and discard cores. Place apples, cut sides down, on cutting board; cut into thin slices, being careful to not cut all the way through apple to keep all slices for each apple half intact. Arrange over cranberry sauce. Combine cinnamon and remaining 2 Tbsp. sugar; sprinkle over apples.
Bake 28 to 30 min. or until apples are tender and edge of crust is golden brown.
Enjoy the best of the harvest with this warm apple pie but remember to keep tabs on portions.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.