Makes: 6 servings
Cook: 45 minutes Oven 450°F/375°F
Nonstick cooking spray
2 cans (21 ounces each) apple pie filling, Comstock® or Wilderness®
2⁄3 cup sweetened dried cranberries, Craisins®
1⁄4 cup sugar, Domino®/C&H®
3 tablespoons cornstarch
3 tablespoons cranberry juice, Ocean Spray®
2 cups pie crust mix, Krusteaz®
3⁄4 cup shredded cheddar cheese, Sargento® Classic ChefStyle
1⁄2 cup chopped walnuts, Planters®
6 tablespoons packed brown sugar, Domino®/C&H®
1⁄3 cup cold butter, cut into pieces
Vanilla bean ice cream
Preheat oven to 450°F. Spray a 9-inch square baking pan with cooking spray; set aside.
In a large bowl, stir together apple pie filling, cranberries, and sugar. In a small bowl, combine cornstarch and cranberry juice, stirring until cornstarch is dissolved. Stir cornstarch mixture into fruit mixture until combined.
Spoon fruit-cornstarch mixture into the baking pan. For topping, in a medium bowl, stir together pie crust mix, cheese, walnuts, and brown sugar.Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over fruit.
Bake for 15 minutes. Reduce oven temperature to 375°F. Bake for 30 to 40 minutes more or until topping is golden and fruit is bubbling. Serve warmwith vanilla bean ice cream.