Back to top

Cranberry Harvest Pie


2 Tenderflake® Frozen Deep Dish Pie Shells

2 Medium apples, peeled and sliced

3 Medium pears, peeled and sliced

3/4 cup (175 mL) Fresh cranberries

1/4 tsp (1 mL) Salt

3/4 cup (175 mL) Sugar

Zest of 1 orange

3 tbsp (45 mL) Flour

1 tbsp (15 mL) Orange juice

1 Egg, beaten

Whipped topping


PREHEAT oven to 425°F (220°C).

REMOVE pie shells from package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface. Using a lightly floured rolling pin, gently roll the crust to about 11”(28 cm) in diameter. Cut the crust into ½ (10 mm) strips with a pizza cutter or a sharp knife.

COMBINE fruit and toss with the remaining ingredients. Place in the pastry shell.

WEAVE strips of piecrust on top of pie in lattice fashion. Trim ends of strips flush with edge of bottom crust. Tuck bottom crust over strips and flute edge with floured fork or fingers.

BAKE in preheated oven for 15 minutes. Reduce temperature to 350°F (180°C) and continue baking for 40 minutes or until the fruit is tender. Cover the edges loosely with aluminum foil for the last 20 minutes if the edges start to become too dark.

Prep Time: 
20 minutes
Cook Time: 
75 minutes
Total Time: 
95 minutes

Cranberry Harvest Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato