Step 1

Preheat oven to 350°F

Step 2

Spread walnuts evenly on a baking sheet and bake for 10 minutes

Step 3

Remove and transfer to a dish to cool

Step 4

Bake puff pastry shells according to package directions

Step 5

Remove from oven and turn off oven

Step 6

Cut the top off of each pastry shell, then remove the soft insides and discard

Step 7

Put tops back on top of the shells and put into the cooling oven for 15 minutes to dry and crisp

Step 8

Remove from oven and set aside

Step 9

Peel, core and cut the Granny Smith, Pink Lady and Honeycrisp apples into 12 to 16 equal slices

Step 10

Put apples in a medium saucepan and add the boiled cider, brown sugar, flour, butter, cinnamon and nutmeg

Step 11

Toss together and heat over medium-high heat

Step 12

While the apples start to cook down, peel, core and grate the Macintosh apple and add to the saucepan

Step 13

Stir over medium-high heat for 10 minutes to stabilize the pectin while keeping the structure of the fruit and creating a thick syrup

Step 14

Preheat oven to 375°F

Step 15

Coarsely chop the cooled walnuts or put them in a bag and crush with a rolling pin

Step 16

Stir walnuts and cranberries into the apples

Step 17

Transfer the mixture to an 8-by-8-inch baking dish or a pie plate and bake for 35 minutes

Step 18

Toss the apples and fill the pastry shells, then put the pastry tops on top of the apples

Step 19

Serve with a slice of cheddar cheese and sliced apple

Step 20

If you’ve got a sweet tooth, serve with ice cream or a drizzle of caramel sauce