Ingredients
The following ingredients have 4 Servings
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup finely chopped peeled cooking apple (1 medium)
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 tablespoons milk
- 2 tablespoons coarse sugar
- Vanilla ice cream or frozen yogurt, if desired
Instruction
- Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
- In 2-quart heavy saucepan, heat cranberries, orange juice and granulated sugar to boiling. Boil 2 to 3 minutes or until cranberries begin to pop. Remove from heat; beat in cornstarch with whisk. Return to heat, and boil 2 to 3 minutes longer or until mixture is very thick. Remove from heat; add chopped apple. Stir until well combined.
- Using 3-inch round cutter, cut 12 rounds from each crust, rerolling and shaping as necessary. Place 12 rounds on cookie sheet. Spoon 1 heaping tablespoonful filling on center of each of 12 rounds.
- Cut small hole in center of each of remaining 12 rounds. Place 1 on top of each round with filling. Pinch edges to seal. Lightly brush tops with milk, and top with coarse sugar.
- Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature with ice cream.
