Baking Apple Pie Apples

Its the holiday season and considering two of my favorite activities are eating and spending time with my family, my girlfriend and I decided to bake apple pie for everyone to enjoy. Christina found a cool recipe for personal apple pies, each served in the actual apple so we ventured off to the grocery store to purchase the ingredients (we actually ended up going to three different stores but thats mostly because we are cheap and didn’t want to spend $10 on pie crust at Whole Foods when we could get it for $1.50 at Trader Joes). Here is the list of ingredients, which you can probably get all in one store (note one recipe makes 4 apples):

1 – pie crust
6 – granny smith apples
1/4 cup – sugar
1 Tbsp – brown sugar
1/4 tsp – cinnamon (more or less make adjustment as desired)
Melon baller
Instructions to follow:
1. Preheat oven to 375.
2. Cut off the top of 4 apples and use a melon baller to remove the inside, leaving around 1/4-1/2 inch thick shell (we dug ours too thin, causing the apples to become too soft – so make the edge slightly thicker than whats pictured). Keep 1-2 cups of the removed apple to use for the filling.

photo 1 (1)

3. Peel the skin of the remaining 2 apples and cut them into small cubes to be used as the bulk of the filling.

4. In a sauce pan, mix the cubed apples and 1-2 cups of the discarded filling from the apple shells with the sugar and cinnamon. Let sit over low heat for a 10 minutes, stirring every minute or two.

photo 2a

5. Scoop the mixed filling evenly into the apples and place on an aluminum-foil lined baking sheet or pan.

photo 3a

6. Lay out the pie crust and cut into strips approximately 1/3 inch thick.

7. Lay the strips over the filled apples creating a latticework pattern and sprinkle the tops with cinnamon

photo 3 (1)

8. Cover the apples with a layer of aluminum foil and bake for 20 minutes.

9. Remove the foil and continue to bake for 15-20 minutes until the crust is golden brown.

10. Place on a plate with a scoop of ice cream and enjoy 🙂

photo 5

A few takeaways – as I mentioned above, we dug our apples to deep, which caused the walls to be to soft. Additionally, we didn’t have enough filling to fill each apple to the top, causing some of the crusts to sink into the apples slightly, so saving the removed apple and adding it to the cubed apples should help with that problem. Obviously ours did not look as great as the original recipe but they sure tasted great and Christina and I had a lot of fun making them.

Good luck and happy baking!

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