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Export 19 ingredients for grocery delivery
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
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