Serves: 8
Total Calories: 560

CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
1/2 cup sugar
1 tablespoon cornstarch
1 (21-ounce) can apricot pie filling
1 1/2 cups fresh or frozen cranberries
1/2 teaspoon cinnamon
GARNISH
water
2 teaspoons sugar

1. Prepare pie crust for two-crust pie using 9-inch pie pan.

2. Heat oven to 425°F. In large bowl, combine 1/2 cup sugar and cornstarch mix well. Stir in pie filling, cranberries and cinnamon until well mixed. Spoon into crust-lined pan.

3. With fluted pastry wheel, cut remaining pie crust into 1/2-inch-wide strips. Place strips over filling, overlapping to make a lattice design flute edge. Brush with water sprinkle with 2 teaspoons sugar.

4. Bake at 425°F. for 40 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 3 g 12% * Sugars: 31 g * Protein: 1 g * Vitamin A: 25% * Vitamin C: 20% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 2 1/2 Fat or 4 1/2 Carbohydrate, 2 1/2 Fat

Nutritional Facts:

Serves: 8
Total Calories: 560
Calories from Fat: 208

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