T's Treats: Apple Pie Baked Apples

I was given the link for this recipe on Facebook and felt compelled to try it out. The link gave very few instructions and was tied to The Ultimate Woman’s Expo. I don’t know much about it but I liked the look of the picture and the idea of the recipe so wanted to give it a try!

The first change I did was no granny smith apples, I hate them. I like a sweet apple and my family loves Ambrosia’s so that is what I used. I also added a handful of dried cranberries and chopped pecans to the filling because it’s what I like ha-ha. The following instructions are exactly as the post said.

Instructions:

You will need 6 granny smith apples, 1 pie crust, 1/4 cup sugar and 1 tablespoon brown sugar. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel. Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired. Scoop sliced apples into hollow apples. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. Cover the top of the apple in a lattice pattern with pie crust strips. Place apples in an 8×8 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 sliced apples are soft.

Now my opinion: You can not carefully spoon out the inside of an apple! I bent a spoon several times and ended up just carefully cutting out the inside with a small paring knife then using a spoon to angle and pop out the inside of the apple. It was definitely not simple and a bit time consuming.

I did the extra apples and ended up with quite a bit of filling left of which I just made a small crostata with the left over pie dough. True I had added the cranberries and pecans but not all that much the filling left was enough for a nice sized crostata.

I also did the foil like stated and I did do a milk glaze to help with browning but the dough did get soggy being under foil for the first 20-25 minutes and took a bit of time to finally finish cooking than the amount listed. They did come out quite pretty and impressive and I would serve them in a bowl because trying to cut the little stinkers with a fork sends them sliding onto your lap! Speaking from experience with that one!