Orchard-Fresh Baked Apple Pies


Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible.

  • 4Servings


  • 6 large red apples, divided
  • 1/4 cup brown sugar
  • 1 Tbs. cornstarch
  • 1/2 tsp. ground cinnamon, divided
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground allspice
  • 1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
  • 2 Tbs. soymilk
  • 1 Tbs. sugar


Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.

Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.

Nutrition Information

  • Calories: 383
  • Carbohydrate Content: 68 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 220 mg
  • Sugar Content: 44 g