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.
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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