Pie Baked Apples
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Lemon Juice3 tbsps
Dark Brown Sugar2 tbsps
Granulated Sugar1 tbsp
All-Purpose Flour1 tsp
Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
SaltDirections:
1
Preheat the oven to 375 degrees F
2
Cut the top 1/2 inch from the 4 apples
3
Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin
4
Remove the cores and seeds and discard
5
Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups
6
If not, peel, core and dice the additional apple and add it to the bowl
7
Sprinkle the lemon juice over top and toss to coat
8
Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix
9
Divide the filling among the hollowed-out apples
10
Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips
11
Brush a light coating of egg wash along the top edge of each apple
12
Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note)
13
Lightly brush the top of each lattice with the egg wash
14
Place the apples in an 8-by-8-inch baking dish
15
Add 1 inch of water to the bottom of the dish
16
Cover with foil and bake for 20 minutes
17
Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes
18
Place the apples on a cooling rack to cool to room temperature before serving