I'm going to try these Apple Pie Baked Apples when I get home next week. But, ain't no way I'm going to try to make my own pie crust. This girl will make do with store bought. :) You get Sally's recipe here: http://sallysbakingaddiction.com/201...-baked-apples/ I've copied down my version below.
Ingredients:
• Pie crust dough
• 1 teaspoon cornstarch
• 1 Tablespoon (15ml) warm water
• 5 large, perfectly round apples (I prefer Granny Smith or Honeycrisp)
• 1 teaspoon cinnamon
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon milk
• Caramel sauce for drizzling (optional)
Directions:
Thaw out pie crust in fridge. (My edit) :)
Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.
Assemble: Cut chilled pie dough into ¼-inch wide strips with a pizza cutter. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.
Preheat oven to 375F degrees.
Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - it's great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.
Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.
If desired, drizzle each with caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.
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