Bring a Cranberry-Apple Pilgrim Pie to your next Thanksgiving. You may think this rustic-looking Cranberry-Apple Pilgrim Pie is difficult to make, so we made a how-to video to show you how simple it is to add it to your Thanksgiving menu!
What You Need
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Decrease the cranberries and pecans to 1/4 cup each, and preparing the filling with 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding.
Check pie after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.