Apples that are good for both cooking and eating raw are called all-purpose apples. Varieties include Braeburn, Cortland, Empire, Granny Smith, Honeycrisp, Jonagold, Jonathan, McIntosh, Northern Spy and Winesap. For this Cranberry-Apple Pilgrim Pie, I used two Honeycrisp and one Granny Smith apple. Some people do not like the apple skins, as they can get tough when cooked. Feel free to peel the skins off before chopping, but I left them on to add to the rustic quality of this pie and give pops of color. I also used walnuts in place of pecans, as I prefer the taste and texture better, and find walnuts go great with cranberries. Almonds might be another complimentary nut to use in this pie. The crust came out so pretty and the taste reminded me of my apple cobbler, but with a twist. Using the JELL-O vanilla pudding mix is such a great shortcut to replace the traditional ingredients of sugar, flour, and vanilla extract. And Keith was really shocked to learn that JELL-O pudding mix could be used for something other than good 'ole pudding. Try this rustic dessert out for the upcoming Thanksgiving holiday.
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 tsp. ground cinnamon
2 Granny Smith apples, chopped
1 McIntosh apple, chopped
1/2 cup dried cranberries
1/2 cup chopped Planters Pecans
3 Tbsp. water, divided 1 egg
2 Tbsp. coarse sugar
Healthy Living: Save 60 calories and 15 grams of sugar per serving by preparing with 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and 1/4 cup each cranberries and pecans.
Want to learn how to make this tasty pie? Flip through our slideshow above for directions.
This is a collaboration between JELL-O and the Kitchen Daily Curator Network. Compensation was provided by Kraft Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft Foods.