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Apple-Cranberry Pie

Active Time: 1 Hour 20 Minutes

Total Time: 1 Hour 20 Minutes

Serves: 6


Apple-Cranberry Pie


  • 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.


Serving Size: 6 servings (1 wedge each)
  • Calories 301kcal -
  • Total Fat 10g -
  • Saturated Fat 2g -
  • Cholesterol 0mg -
  • Sodium 90mg -
  • Carbohydrates 53g -
  • Fiber 4g -
  • Protein 2g -