Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 2 (12 oz.) pkg. Stouffer's Escalloped Apples
• 1/2 cup sweetened dried cranberries
• 6 Tbsp. brandy
• 2 Tbsp. water
• 1/4 cup firmly packed light brown sugar
• 1/3 cup plus 3 Tbsp. all-purpose flour, divided
• 1/3 cup firmly packed light brown sugar
• 1/4 cup butter or margarine, softened
• 1/3 cup chopped walnuts
• 1 (15 oz.) pkg. refrigerated piecrusts

Directions

1. Thaw escalloped apples in microwave at medium 6 to 7 minutes.
2. Microwave cranberries, brandy, and 2 Tbsp. water in a large glass bowl at high 2 1/2 minutes; stir in escalloped apples. Add 1/4 cup brown sugar and 3 Tbsp. flour, stirring to blend. Set aside.
3. Combine remaining 1/3 cup flour and 1/3 cup brown sugar in a bowl; cut in butter with a pastry blender until crumbly. Stir in walnuts.
4. Unfold piecrusts, stack on a lightly floured surface. Roll into a 15-inch circle. Place on a lightly greased baking sheet. Spoon apple mixture in center of pastry, leaving a 3-inch border. Sprinkle with walnut mixture. Lift pastry edges, and pull over apple mixture, leaving a 9-inch circle of fruit showing in center. Press folds gently to secure.
5. Bake at 400 degrees on lower rack for 30 minutes.

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