1 cup apples - peeled and cored
1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons all-purpose flour
1 cup packed light brown sugar
3/4 cup chopped walnuts
3 tablespoons full-fat milk
1 cup cranberry sauce
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/2 teaspoon lemon zesting
1/2 teaspoon lemon juice
2 tablespoons apple pie spice
Break apples into small chunks (coconut shells if you prefer). In a large saucepan place the apples and butter over medium heat. Cook, stirring occasionally, until butter is melted, about 10 minutes. Remove from heat. Mix sugar and egg; pour into pie shell. With a spoon, pastry cream may be brushed on apples. Once pricked with a fork, brush apple mixture on outside of pastry. Bake 30 minutes in the hot water in the preheated oven, or until pastry is golden brown. Serve warm or at room temperature.
Spice cranberry sauce into apple pie cubes with a spoon: Place in refrigerator or at room temperature about 45 minutes before serving, etc. Braise cranberry slices uncovered for several hours and of fruit, before removal of fruit, in a shallow dish or bowl. Peel berries and slice into 1-inch squares as desired. Serve cranberry slices in plastic bowls. Freeze chopped cranberries which will keep fresh.
Combine cranberry sauce and whipping cream: Beat cranberry sauce with 2 tablespoons whipping cream until smooth; pour into pie shell. Cover with cranberry slices. Chill 24 hours.
Heat apple pie cubes in microwave to 375 degrees F (190 degrees C) and microwave for about 30 minutes, stirring occasionally. Remove from microwave; spread cranberry mixture over pie. Pour over cranberry pie; microwave for another 30 minutes, stirring occasionally. Season with lemon zesting, lemon juice, apple pie spice and apple pie. Chill pie over night.