Deconstructed Apple Cranberry Pie

I wish this picture did the pie more justice, but it's all I had before it got gobbled up. This is incredibly easy and quick to throw together! If you have a lot of apples you need to use up, this is definitely the recipe to use! Puff pastry can be found in the freezer section, and bakes up so light and fluffy. Don't be intimidated by the name...it couldn't be easier to work with! Add some vanilla ice cream on the side with a sprinkle of cinnamon and dig in!

PILE on the apples in the center of the pastry. The apples will shrink a bit and the pastry will puff and expand, so it will even out once the baking is complete.

Baking in the oven!

RECIPE

4 granny smith apples, peeled and cut into 1/4 inch slices

1/2 cup dried cranberries

1 cup brown sugar

1/2 of a lemon

2 tsp cinnamon

1/8 tsp nutmeg

1 package puff pastry shell (found in freezer section)

1 egg, beaten

-Take puff pastry out of packaging and let sit at room temperature for 30 minutes, or until it's easy to unfold and work with.

-Combine apples and lemon juice right away to prevent browning. Add cranberries, brown sugar, cinnamon and nutmeg. Set aside for 15 minutes to let flavors mingle together.

-Spray a cookie sheet with non-stick cooking spray and place puff pastry on it. Pour the apple mixture in the middle, and leave 1-2 inches around the edges for folding.

-Lift the edges of the pastry shell over the apple mixture. You may have to gently stretch the pastry dough. Brush the egg wash over the pastry.

-Place in the oven for 45-55 minutes or until golden brown.

-IMPORTANT - Let cool completely before you move it. The puff pastry is very delicate, and you may tear the bottom if you mess with it too much (personal experience). If you

want to serve it warm, place in the microwave for 10-15 seconds or until warmed.

Happy Baking!

Ashley