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Cranberry Apple Pie Baked Apples

Ingredients

 

Apples

  • 6 medium Granny Smith Apples

  • 8 ounces of Challenge Cream Cheese

  • 1/4 cup of dried cranberries

  • 1 teaspoon of cinnamon

  • 1/2 cup of brown sugar

  • 1 preheat pie crust 

  • 1 egg, beaten

  • 1 tablespoon of sugar

  • Baking syrup

  • 1 cup of apple juice

  • 1/3  cup of brown sugar

  • 1 teaspoon of cinnamon

  • 1 stick of  Challenge Butter, cut into pieces

 

Directions

  1. Preheat oven to 375 degrees.

  2. Using a knife, slightly cut off the bottom of apple so that it stands on its own.  Next, cut off the top ½ inch of apple. Do not peel the apple. To hollow out the centers of each apple, use a melon baller or knife to scoop out the center of each apple leaving about a 1/4 inch wall.  Save the apple you scooped out, and dice into small pieces removing the core.

  3. In a small bowl, combine cream cheese, cranberries, brown sugar and cinnamon. Stir in diced apples and fill the centers of each apple with this mixture.

  4. Cut pie crust into strips or use a mini cookie cutter to cut out pretty shapes. Place crust on top of apple in an attractive manner. Strips can be woven to create a lattice if desired, and decorated with cut out shapes.

  5. Place apples in an 8x8 baking dish. Pour in apple juice. Sprinkle brown sugar and cinnamon over juice and distribute butter pieces around apples.

  6. If crust has warmed, refrigerate until chilled.

  7. Brush the tops of crusts with the beaten egg. Sprinkle with sugar. Place apples in oven and bake for about 20-30 minutes, or until apples are soft and crust is golden brown.

  8. NOTE: Do not overbake! Remember, apples will still continue cooking when removed from oven. Overbaking will result in a mushy apple that will fall apart.

  9. When apples are done, serve with a drizzle of the baking syrup from the pan on top. If a thicker sauce is desired, place sauce into a sauce pan and reduce is thickened. Great served warm or cold, even fantastic with ice cream!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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