Apple Cranberry Pie
1 pkg (15 oz) refrigerated pie crust dough
3 lbs. Granny Smith apples, peeled, cored, thinly sliced
2/3 cup sweetened dried cranberries
1/2 cup sugar
2 TBS. cornstarch
1 1/4 tsp. ground cinnamon
1 egg, slightly beaten
White decorating sugar crystals, optional
Place jelly roll pan on center oven rack. Preheat oven to 350 degrees. Fit 1 sheet pie dough in 9" pie pan; flute edge. Combine fruit, sugar, cornstarch, and cinnamon; transfer to pie shell.
Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out shapes. Arrange cutouts over fruit, overlapping slightly; attach to each other with water. Brush dough with egg; if desired, sprinkle with sugar crystals. Bake on hot pan 90 minutes or until bubbly. Cool on rack.
Chocolate Coconut Confection Bars
3 cups graham cracker crumbs
2/3 cup butter, melted
1/2 cup sugar
3/4 tsp. ground cinnamon
4 1/2 cups sweetened flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
2 cans (14 oz EACH) sweetened condensed milk
Red and green jimmies or sprinkles, optional
Preheat oven to 325 degrees. Line 13" X 9" pan with enough foil to overhang long sides by 2"; coat with cooking spray. Combine crumbs, butter, sugar, and cinnamon. Press onto bottom of pan.
Combine coconut, chips and pecans. Spread evenly over crumb mixture. Pour milk over coconut mixture. If desired, sprinkle with jimmies. Bake 30 minutes or until lightly browned and center is just set. Cool. Using foil, lift from pan.