Praline Apple & Cranberry Pie

Pie:
3/4 Cup Brown Sugar
1/2 Cup Watkins Vanilla Dessert Mix
1-1/2 teas. Watkins Cinnamon
6 Cups Peeled, Sliced, Tart Green Apples
1-3/4 Cup Fresh Cranberries (for less tart flavor, reduce to 1 Cup)
2 Tbsp. Lemon Juice
1 9-inch Prepared, Unbaked, Pastry Pie Crust

Topping:
1/2 Cup Unsalted Butter
3/4 Cup Brown Sugar
2 Tbsp. Evaporated Milk
1-1/2 teas. Watkins Vanilla Extract
1/2 teas. Watkins Caramel Extract
1 Cup Chopped Walnuts

For pie, combine first three ingredients. Add apples, cranberries, and lemon juice; toss to coat well. Spoon mixture into pie crust mounding in center. Bake at 350 degrees (F) until apples are tender, about 1-1/2 hours. Cover with foil the last 45 minutes to prevent over browning. Transfer to rack. Uncover and cool.

To prepare topping; melt butter with brown sugar and milk in a heavy skillet over low heat, stirring frequently. Increase heat and bring to a simmer, stirring constantly. Mix in vanilla, caramel extract, then walnuts. Pour mixture into a bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes. Makes 10 servings

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