Apple Pie-Stuffed Apples, for When Pie Just Isn't Apple-y Enough

By Matt Lynch

Published on 2/17/2017 at 4:38 PM

Food Steez

Obviously the whole apples-as-doctor-repellant cliché is probably slightly less relevant when consuming apples in pie form. But, if you’re looking to split the difference between your insatiable need to cram desserts into your face hole and your need for dietary fiber, maybe try apple pie-stuffed apples? They’re hollowed-out apples gloriously filled with pie filling and topped with a hefty drizzle of caramel and a crisscross of pie crust, because we weren’t about to totally eliminate carbs from the equation.

Mini Apple Pies Baked in Apple

Total Time: 1 hour
Yield: 4

INGREDIENTS:
  • 9 cups thinly sliced apples
  • 1 1/2 Tbsp lemon juice
  • 5 cups water
  • 2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 large Granny Smith apples
  • 1 teaspoon ground cinnamon
  • 1 (14.1 ounce) package refrigerated pie Crust
  • Caramel sauce for topping
  • 2 eggs
DIRECTIONS:
  • Preheat your oven to 400°F and make your apple pie filling. In a large bowl, toss apples with lemon juice and set aside. Pour the water into a large saucepan over medium heat. Combine the granulated sugar, cornstarch, cinnamon, salt, and nutmeg in a medium bowl. Pour the sugar mixture into the saucepan, stir well, and bring to a boil. Once it reaches that point, boil for two minutes while stirring constantly.
  • Add the sliced apples to the saucepan and return to a boil. Reduce heat, cover, and simmer until apples are tender, about 6 to 8 minutes. Let the apples cool for at least 15 minutes.
  • Slice the top off each apple and scoop out the inside of the apple with a knife and spoon until the apple is hollowed out but still retains it shape.
  • On a lightly floured surface, unroll the pie crust and cut it into fourths (one for each apple). Then, cut each quarter into about 1/4-inch thick strips.
  • Scoop some of the apple pie filling into the hollowed out apples, making sure to not overfill the pies.
  • Lay strips of the dough on top of an apple, one strip at a time, making sure to leave a little bit of space in between each strip. Then take a new strip and alternate weaving it under and over the set of strips already in place. Repeat this step until the top of the apple is covered with a pie crust lattice. Trim the excess crust hanging off of the top of the apple with a knife. Repeat this step with the remaining apples.
  • Place apples in a foiled-lined baking dish. Whisk the two eggs in a small bowl and then brush the tops of apples with the egg wash.
  • Bake for 20-25 minutes or until crust is golden brown.
  • Remove from baking dish, drizzle with caramel sauce, and enjoy.


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