Spiced Apple-Cranberry Pie

Pastry Dough for two 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 litre Peeled, Cored, and Cubed Golden Delicious Apples
1-1/2 teas./ 7.5 ml Watkins Cinnamon
1 Tbsp. / 15 ml Milk

Roll out half of the dough and place in bottom of a 10-inch/25 cm deep-dish pie plate; set aside.

For filling, combine both cans of cranberry sauce and dessert mix in large saucepan. Bring to a boil over medium heat, stirring occasionally until mixture comes to a boil and begins to 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 ten strips. Arrange five strips on filling, using longest in center. Top with remaining strips in opposite direction. Press ends to edges of bottom crust and trim excess. Flatten dough edges with a fork or flute rim. Brush lattice crust with milk. Place pie on cookie sheet to catch any drips. Bake at 400 degrees F/205 degrees C on lowest rack for 55 minutes or until pastry is golden brown and filling begins to bubble. Remove to wire rack to cool. Serve at room temperature. Makes 12 servings.

Nutritional Information
Calories 340; Protein 2 g; Carbohydrates 56 g; Sodium 350 mg; Fat 9; Saturated Fat 2 g; Cholesterol 0 mg; Dietary Fiber 3 g.

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