Individual apples ‘pies’ that look beautiful on the plate.
Baked "Apple Pie" Apples
- 5 Granny Smith
- 1 tsp cinnamon
- 1/4 cup sugar
- 1 Tbsp brown sugar
- Cut tops off 4 of the apples (discard). Using a melon baller, carefully scoop out the insides of the 4 apples - don't puncture sides.
- Peel the last apple and thinly slice, along with scoop out insides from the 4 apples. Place in a bowl and toss with sugar and cinnamon (add more or less to taste). Then fill the hollowed-out apples with the cut up apples.
- Roll out pie crust and slice into 1/4 inch strips. Arrange on counter into a lattice pattern, then carefully lift onto apple and press gently around the egdes. Use a knife to trim off excess pastry. Once all apples are covered, place in an 8x8 pan and add just enough water to cover bottom of pan.
- If want crust to have a shiny appearance, brush pastry with an egg wash (1 egg lightly beaten + 1 Tbsp water). Cover with foil and bake at 375°F for 20-25 minutes. Then remove foil and bake for another 20 minutes or until crust is golden brown.