Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
4
medium baking apples, peeled, cored
2
tablespoons cream cheese
2
tablespoons sweetened dried cranberries
1
tablespoon sugar
1/4
teaspoon ground cinnamon
1 1/2
cups raspberry-cranberry juice drink
2/3
cup sugar
Preparation
Heat oven to 400°F. Remove crust from pouch; place on work surface. With kitchen scissors or knife, cut crust into 8 wedges.
For each dumpling, place 2 crust wedges together at points, overlapping points about 1/2 inch; press to seal. Center 1 apple on overlapped points. Spoon about 1/2 tablespoon each of the cream cheese and cranberries into center of each apple.
In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle each apple with 1/4 teaspoon sugar-cinnamon mixture. (Reserve remaining mixture.) Make 1 cut in each crust wedge from apple to edge to make 4 strips per apple. Separate strips enough to space evenly around apple. Bring strips up around apple, overlapping and sealing at top. Place wrapped apples in ungreased 8-inch square (2-quart) glass baking dish.
In 1-quart saucepan, mix juice drink and 2/3 cup sugar. Heat to boiling, stirring well to dissolve sugar. Pour over wrapped apples in baking dish. Sprinkle apples with remaining sugar-cinnamon mixture.
Bake 35 to 45 minutes or until apples are almost tender and crust is deep golden brown.
Spoon sauce mixture from baking dish over each apple; bake 5 to 10 minutes longer or until apples are fork-tender. Cool at least 1 hour before serving. Serve sauce over dumplings.
