From the Chef’s Corner
It’s hard to come up with a dessert more comforting than homemade pie and fall is the perfect time of year for this tasty tart. Loaded with tangy cranberries, crunchy walnuts and chucks of apple, you’ll appreciate this no fuss treat that will be gobbled up in no time.
1 sheet refrigerated pie pastry
1 can (21 oz.) apple pie filling
1 cup dried cranberries
1/3 cup chopped walnuts
1 ½ tsp. apple pie spice
2 tsp. sugar
Unwrap pie pastry. Unroll and place in a 9-inch pie plate. Combine all ingredients, except sugar, in a medium mixing bowl. Mix well.
Spoon fruit mixture into pastry shell.
Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until fruit is bubbly and crust is golden brown.