Ingredients
PIE 

 1 package refrigerated pie crust for a double 9-inch pie

1 21-ounce can MUSSELMAN’S® Apple Pie Filling

3/4 cup fresh or frozen cranberries

1/2 cup walnuts

ICING 

1/2 cup butter, softened

1/2 cup powdered sugar

1 Tablespoon all-purpose flour

1/4 cup milk

1/2 teaspoon vanilla extract

1 Dash of cinnamon

Directions

Preheat oven to 425°F. 

Combine pie filling, cranberries and walnuts; mix well. Spoon evenly into crust and place second crust on top. 

Fold two crusts together; seal and crimp edges. Cut several slits in the top crust to allow steam to escape. 

Bake for 35 to 40 minutes. Transfer to a wire cooking rack; cool completely.

ICING

Prepare icing by beating together butter, sugar and flour with electric mixer.

Add milk, vanilla and cinnamon; beat well. Additional milk may be added to reach desired consistency.

Spread icing evenly over cooled pie.