Cran-Apple Crunch Pie

Keebler

1 shortbread pie crust

1 can (12 oz.) apple pie filling

1 can (8 oz.) whole cranberry sauce

2 tablespoons cornstarch

¼ teaspoon ground nutmeg

½ cup chopped pecans

1/3 cup all-purpose flour

¼ cup packed brown sugar

¼ cup margarine or butter, melted

Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375F for 5 minutes.

In medium bowl combine pie filling, cranberry sauce, cornstarch and nutmeg. Spread in crust.

In small bowl combine pecans, flour and brown sugar. Stir in margarine or butter.

Ready to become a classic combination!

Sprinkle over pie filling.

Bake on baking sheet at 375F about 35 minutes or until filling is bubbly and topping to golden brown. Serve warm or cool.

Captured before the addition of copious Cool Whip.

My Rating: 4/5 "This is definitely a nice twist on your usual apple pie. The cranberry sauce adds a pleasant tartness. Unlike some other cran-apple pie recipes, this one doesn't taste like potpurri. It was a fun addition to the thanksgiving spread!"