1. Heat oven to 375°. Mix Bisquick and sugar in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Press firmly on bottom and up side of ungreased tart pan with removable bottom, about 9 x 1 inch, or springform pan, 9 x 3 inches.
2. Bake 12 to 15 minutes or until light brown cool slightly. Remove side of pan. Cool crust completely, about 30 minutes.
3. Mix pie filling, cranberries and orange peel spread evenly over crust. Cut into wedges. Store covered in refrigerator.
HIGH ALTITUDE (3500 to 6500 feet): Bake 18 to 20 minutes.
NUTRITION FACTS: 1 Serving: Calories 280 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 15mg Sodium 470mg Carbohydrate 50g (Dietary Fiber 4g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 16% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 2 Fruit 2 Fat
BETTY'S TIP: A tangy hint of citrus gives this easy tart new zest. Opt for orange, or try a little lemon or lime. Use a citrus zester or fine grater to remove the peel from citrus fruit. Be careful to grate only the colorful peel. The white part, or pith, is quite bitter.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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