Apple Pie Baked Apples

Apple Pie Baked Apples: A Delightful Fall Treat

As the leaves begin to change and a crispness fills the air, there's nothing quite like the comforting warmth of a home-baked treat. And this year, my go-to dessert is undeniably these Apple Pie Baked Apples. They're the perfect blend of classic apple pie flavor with a fun, interactive twist that makes them as much a joy to make as they are to eat. Forget the fuss of a traditional pie – these baked apples are surprisingly simple to whip up, even on a busy weeknight.

My love affair with baking started in my grandmother's kitchen. The aroma of cinnamon, sugar, and warm apples always filled the air, creating a nostalgic atmosphere that I still cherish today. This recipe is a modern take on those cherished memories, adapting a classic into something quick, elegant, and utterly delicious. The beauty of this recipe lies in its simplicity; the ingredients are common pantry staples, and the process is surprisingly straightforward. The result, however, is far from ordinary.

I started with a homemade pie crust, although store-bought is perfectly acceptable if you're short on time. The key is to keep everything cold – the colder the dough, the easier it is to work with, and the flakier the crust will be. I usually prepare the crust the night before, allowing it to chill in the refrigerator overnight. This little bit of prep work goes a long way in ensuring a successful bake.

The apple filling is a symphony of warm spices and sweet apples. I use a simple cornstarch mixture to thicken the juices, creating a delightful sauce that perfectly complements the baked apples. The combination of cinnamon and sugar is classic, but feel free to experiment with other spices like nutmeg or allspice to create your own unique flavor profile. I find the addition of a touch of vanilla extract enhances the overall warmth and depth of the filling.

The assembly process is where this recipe truly shines. Rolling out the pie crust and creating the lattice topping is an enjoyable, almost meditative process. It allows me to pause, breathe, and focus on the task at hand, a welcome respite from the hustle and bustle of daily life. And the final product? Four stunning baked apples, each one a small masterpiece ready to be enjoyed.

I love how versatile this recipe is. Serve them warm, right out of the oven, or slightly cooled. They're equally delightful with a scoop of vanilla ice cream or a drizzle of salted caramel. I’ve even found that the leftover filling is delicious warmed up and spooned over ice cream—a delightful way to use every last bit of this delectable treat.

These Apple Pie Baked Apples are more than just a dessert; they're a celebration of the simple pleasures in life – the warmth of the oven, the comfort of familiar flavors, and the satisfaction of creating something beautiful and delicious with your own hands. They're perfect for a cozy autumn evening, a special occasion, or just a simple treat to brighten your day. So go ahead, gather your ingredients, and let the baking begin. You won't regret it!

Whether you're a seasoned baker or a complete novice, this recipe is easy enough for anyone to follow. The detailed instructions and photos guide you through each step of the process, ensuring a successful outcome. And the best part? The taste is utterly divine. The tender apples, the perfectly flaky crust, the warm spices – it's a taste that will transport you to a simpler, sweeter time. It's a recipe that I've shared with friends and family, and it's become a favorite amongst them. I can't wait to hear about your own baking adventures with this recipe. Share your creations and feedback!

Step-by-step

• Prepare the pie crust, including allowing it to chill for at least 2 hours.
• Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has dissolved. 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: On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter.
• Cut into fourths, as if you were cutting a pizza. (Pizza cutter works best here!) Then, cut each quarter into 1/4-inch wide strips.
• Chill the strips as you cut out the apples. Put them on a large cutting board and place in the fridge.
• Preheat oven to 375F degrees.
• Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core.
• Spoon the prepared apple filling into the cored-out apples.
• 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.
• In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash.
• Sprinkle a little bit of cinnamon on top of the egg wash before going into the oven (optional).
• Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.
• If desired, drizzle each with salted caramel.
• Store any leftovers in the refrigerator for up to 2 days.