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Rustic Apple Cranberry Tart

1/2 of a 15-ounce package refrigerated piecrust (1 crust)
1 21-ounce can apple pie filling
1 cup fresh or frozen cranberries, chopped
1/4 cup chopped walnuts, optional
1 tsp. cinnamon
1 tsp. sugar

   Preheat oven to 400ºF. Unwrap piecrust; press seams together firmly. Place in 9-inch pie plate. Combine all ingredients, except sugar, in medium mixing bowl; mix well. Spoon fruit mixture into pastry-lined plate. Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust. Bake 15 minutes. Reduce oven temperature to 350ºF. Bake for 40 to 45 minutes or until fruit are bubbly and crust is golden brown. Makes 8 servings.

 


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