Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 15) Cranberry-Apple Streusel Pie Prep Time: 15 Minutes Ready in: 1 Hour 30 Minutes Servings: 8 Oven-Fried Apple Pies Prep Time: 20 Minutes Ready in: 1 Hour Servings: 8 pies 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box 2 cans (21 oz each) apple pie filling 1 cup sweetened dried cranberries 1 /2 teaspoon ground cinnamon 1 /3 cup all-purpose flour 1 /4 cup packed brown sugar 3 tablespoons butter or margarine ® 1 1 tablespoon sugar /4 teaspoon cinnamon 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits 1 cup cinnamon and spice apple pie filling and topping (from 21-oz resealable can) 4 teaspoons butter, melted 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. Reduce oven temperature to 400°F. 2. Meanwhile, in medium bowl, mix pie filling, cranberries and cinnamon. 3. In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. 4. Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filling. 5. Bake 35 to 45 minutes or until topping is golden brown and filling bubbles. After 5 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Nutrition information per serving: 1 SeRviNg: Calories 420 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 78g (Dietary Fiber 3g; Sugars 52g); Protein 1g exchaNgeS: 1/2 Starch, 41/2 Fruit, 21/2 Fat 1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. In small bowl, combine sugar and cinnamon. Set aside. 2. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets. 3. Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture. 4. Bake 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm. Nutrition information per serving: 1 SeRviNg: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g); Cholesterol 5mg; Sodium 610mg; Total Carbohydrate 35g (Dietary Fiber 1g; Sugars 15g); Protein 4g exchaNgeS: 11/2 Starch, 1 Fruit, 21/2 Other Carbohydrate, 21/2 Fat Pillsbury Most Requested Recipes™ 15
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