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APPLE-CRANBERRY PIE

Active Time : 1 Hour 20 Minutes
Total Time : 1 Hour 20 Minutes
Serves : 6
INGREDIENTS
  • 12 sheets frozen phyllo dough, thawed
  • 6 tablespoons Fleischmann's® Unsalted-stick, melted
  • 5 5 med = about 6 cups medium McIntosh apples, peeled, cut into 1/4-inch-thick slices
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped fresh or frozen cranberries
  • Confectioners' sugar, Reddi-wip® Original Dairy Whipped Topping, optional
DIRECTIONS

Preheat oven to 350°F. Cut 10-inch square from each sheet of phyllo; discard trimmings. Lightly brush 1 phyllo square with Fleischmann's; top with a second phyllo square. Lightly brush with additional Fleischmann's. Repeat layers with 4 more phyllo squares, continuing to brush each layer with additional Fleischmann's. (You will have a stack of 6 phyllo squares.) Place phyllo stack in 9-inch pie plate, allowing corners to hang over edge of plate. Cover with damp paper towel; set aside. To make top crust, repeat layering with remaining 6 phyllo squares and Fleischmann's. Cover with damp paper towel; set aside.

Place apples in large bowl. Drizzle with lemon juice; toss to coat. Mix granulated sugar, cornstarch, cinnamon and nutmeg until well blended; sprinkle over apples. Add cranberries; toss lightly. Spoon into crust; fold corners of crust over filling. Place top crust over filling; gently tuck corners of phyllo layers from top crust between side of pie plate and bottom crust. Cut through top crust with sharp knife to form 6 wedges.

Bake 1 hour or until golden brown. Cool. Sprinkle lightly with confectioners' sugar just before serving, if desired. Cut into 6 wedges to serve.