Baked Apples

If anyone is looking for an innovative Thanksgiving dessert this weekend, why not try baked apples? When I first discovered them, I thought, “What a perfect autumn dish!!” And since I’ve always been an apple fan, these were right up my alley.

Ingredients you’ll need:

• 6 Granny Smith apples

• 1 Teaspoon of Cinnamon

• 1/4 Cup Sugar

• 1 Tablespoon Brown Sugar

• Pie Crust (Homemade or Pre-made works well too…)

INSTRUCTIONS:

Step #1 – Cut the tops off each apple and very carefully, use a melon-baller to hollow out the center. Ensure to leave a thick wall behind and be careful not to puncture the skin. (* The key to this step is a quality melon-baller.) Discard the cores of the apples but keep any good pieces of the apples’ centers for Step #2. If you have difficulty hollowing out the centers, you may have to use a additional apples for Step #2.

Step #2 – Throw the good apple pieces from the hollowed out bowls into a bowl with the dry ingredients.

Step #3 – Then, scoop the suggary goodness back into the hollowed apples.

Step #4 – Roll out and cut your pie crust into small strips. I found a pizza cutter to be very handy for this step. Arrange them in lattice formation over top of each apple. If you find the crust starts to dry out, use a little water on your fingertips to help mold it properly. I won’t lie – the lattice work is a little finicky! But it looks beautiful afterwards.

Step #5 – Trim the edges of the lattice crust, so they don’t hang down too long over each apple. I left mine a little long this round, which made for extra baking time…

Step #6 – Place apples into a pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes, or until crust is golden brown and inside apples are soft.

We had ours with chocolate ice cream! But I’m sure vanilla would be just as tasty. Sooooo goood!!

Happy Canadian Thanksgiving!!

Comments

  1. What a great idea, a take off from the original baked apple just cored. I can see the creative possibilities. Dried cranberries or raisins. Throw in a pear….

  2. Ooh, these are nummy, now, I’m wondering what a nice Chardonnay instead of water would do…or conversely a cider (pear, apple, berry etc), or rum…. Anna, I’ve done them with sultanas, raisins, and currents many times, the sultanas or raisins work best. I’ve never done them with a pastry top though, may have to try that. Thanks ;-)

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