*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
Mix dry pudding mix and cinnamon in large bowl. Add fruit and nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Save 60 calories and 15g of sugar per serving by omitting the coarse sugar, decreasing the cranberries and pecans to 1/4 cup each, and preparing the filling with 1 pkg. (1oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
Check pie after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.