It feels like it's been ages since I've actually been on time enough to do a Sugar High Friday event. Usually it can be summed up to bad timing - or, well, forgetfulness. *shrug*
This month's theme is the holidays is hosted by Cherrapeno, a blog I've just recently discovered and drooled over. ;)
After a disastrous attempt at a Nutella flourless cake on Wednesday night, I wanted something fruity. On a whim, I wound up at the Ocean Spray website, thinking, hey, at the very least, maybe I'll find a coupon for Craisins. I wound up finding this (alas, no coupons), and was thrilled to see that it could be easily put together on Thursday afternoon.
I would love to tell you lovely folks that I made my own crust. But I won't lie. Pie dough is still very intimidating, and I'll conquer that... when I get there. :) While I love the combination of the sweet apples and the tart cranberries, this is easily adjustable to any fruit combination you'd like.
1 9-inch pie crust (store-bought or homemade)
21 ounces apple pie filling
1 cup cranberries, fresh or frozen, chopped
1 tsp. cinnamon
1 tsp. sugar
Preheat oven to 400F. Place pie crust in a 9-inch pie plate.
Combine the apples, cranberries, and cinnamon, mixing well. Spoon into pie crust. Fold eges of pastry over fruit, pleating so that crust lies relatively flat. Sprinkle with sugar.
Bake at 400F for 15 minutes. Reduce heat to 350F, and bake for 40-45 minutes, or until fruit is bubbly and crust is golden. Let cool a bit before serving. Makes about 8 servings.