Pie
3/4 cup brown sugar
1/2 cup Watkins Vanilla Dessert Mix
1 1/2 teaspoons Watkins Cinnamon
6 cups peeled, sliced, tart green apples
1 3/4 cups fresh cranberries (for less tart flavor, reduce to 1 cup)
2 tablespoons lemon juice
1 (9-inch) prepared, unbaked, pastry pie crust
Topping
1/2 cup unsalted butter
3/4 cup brown sugar
2 tablespoons evaporated milk
1 1/2 teaspoons Watkins Vanilla Extract
1/2 teaspoon Watkins Caramel Flavor
1 cup chopped walnuts
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For pie, combine first three ingredients. Add apples, cranberries, and lemon juice; toss to coat well. Spoon mixture into pie crust mounding in center. Bake at 350 degrees F until apples are tender, about 1 1/2 hours. Cover with foil the last 45 minutes to prevent over browning. Transfer to rack. Uncover and cool.
To prepare topping; melt butter with brown sugar and milk in a heavy skillet over low heat, stirring frequently. Increase heat and bring to a simmer, stirring constantly. Mix in vanilla, caramel flavor, then walnuts. Pour mixture into a bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes.
Makes 10 servings.
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