Apple Pie Baked Apples

4
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"A combination of apple pie and baked apples that would make a delicious fall dessert."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (403.8 g)
  • Calories 547.9
  • Total Fat - 20.9 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 67.8 mg
  • Sodium - 325.8 mg
  • Total Carbohydrate - 89.6 g
  • Dietary Fiber - 5 g
  • Sugars - 54.7 g
  • Protein - 5.5 g
  • Calcium - 51.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 22.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 F. Peel and dice one green and one red apple. Slice off tops of remaining apples and use a melon baller to hollow them out. Set aside.

Step 2

In a small bowl whisk together the warm water and cornstarch. Heat a saucepan over medium heat and melt butter. Add diced apples, lemon juice, cinnamon, sugar and bring to a simmer. Cook for 5 minutes are until apples are tender. Stir in cornstarch mixture and cook 5 minutes more. In a baking dish place the hollowed out apples and fill with each one with the cooked apple mixture.

Step 3

Lay pie dough on a piece of wax paper and roll out thinly but still easy enough to handle. Cut dough into 4 circles making sure they are large enough to cover top of apples. Slice circles into strips and make a lattice design on each apple trimming any excess.

Step 4

In a small bowl whisk together the milk and egg. Brush the pie crust with the egg wash and sprinkle with cinnamon and sugar. Bake apples for 28 to 30 minutes or until apples are tender and crust is golden. Drizzle with caramel topping and serve immediately.

Tips & Variations


  • Melon baller
  • Wax paper

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