It feels like Thanksgiving was so long ago, and the last time I wrote a post is even longer than that. It has been pretty crazy around here, keeping up with all the papers and readings etc. I have a huge pile of recipes I want to post I just have to find the time to do it. Right now I’m rewarding myself for finishing a 21 paged reading for my Literary Theory class… yay me! Anyways back to Thanksgiving, I wanted to do something special for Thanksgiving, I wanted to make something, and I wanted to try something new! I’m not a very big fan of pie I definitely prefer a big ole’ slice of cake. But pie is customary on Thanksgiving so I decided to do a bit of twist by making these Apple Pie baked apples with a beautiful lattice topping. I found this recipe on Delish.
I used my fresh Spartan apples from the famous Cranberry Festival, and I got to work. I made one apple per person and made my Grandma’s famous pie dough to form the lattice. I have a recipe coming up that will show you what to do with that leftover pie dough. If you prefer you can use store bought pie dough. I didn’t fully follow the Delish recipe for the pie filling as the amounts of sugar and lemon differ depending on the sweetness of the apples you use.
The hardest part about this recipe was coring the apples as I didn’t have a melon baller as the recipe recommends using. I used a paring knife and a small spoon to carve out the centre of the apples just like when you carve a pumpkin. You have to be very careful not to puncture through the apple skin or else the filling will leak out partially when you bake the apples. I recommend serving these baked apples with a scoop of vanilla ice-cream or cinnamon whipped cream. These baked apples were a great hit especially with my dad who loves fruit desserts especially pie.
A delicious and fun twist on the classic apple pie!
- 4 apples of your choosing
- 2 cups flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 tbsp sugar
- 3/4 cup butter cold, diced
- 6 tbsp ice water
- 2 apples diced
- 2 tbsp warm water
- 2 tsp cornstarch
- 2 tbsp butter
- 1/2 lemon juiced
- 1 tsp cinnamon
- 1/3 cup sugar (I used brown sugar)
- pinch of salt
In a food processor add the flour, salt, baking powder and sugar. Pulse until combined. Add the cold, diced butter and pulse until the consistency resembles peas. Add the ice cold water 1 tbsp. at a time while pulsing between each addition. Spread a piece of plastic wrap on the counter. Pour the dough in the middle of the plastic wrap and use the plastic wrap to form a disk with the dough. Cover in plastic wrap and chill in the fridge for at least 1 hour. Keep in the fridge until ready to top the apples.
Dice 2 apples. In a small sauce pan add the butter. Once it has melted add the sugar, cinnamon, apples, and salt. Slowly add the lemon juice tasting in between each addition until desired flavour is reached. Allow to simmer over medium heat until the apples are tender. This should take around 5 minutes. Once apples are tender add the cornstarch slurry. Cook for another 5 minutes to allow the filling to thicken.
Preheat oven to 375 and grease a baking dish. Use a melon baller or spoon (use whatever you've got around) to hollow out 4 apples. Be careful not to puncture the skin. Place the hollowed apples in the baking dish and split the apple pie filling between the four apples.
Remove the dough from the fridge and roll out. Use a mug or small bowl to cut 4 circles that are wide enough to cover the apples. Set remaining dough aside. Use a pizza cutter to cut the circles into strips. Place the strips on top of the apples in a lattice pattern. (see delish video for detailed instructions). Make an egg wash with 1 egg and a tsp of milk or water. Brush the pie crust with the egg wash and sprinkle with cinnamon sugar. Bake in oven for 25-30 minutes until apples are tender and the crust is golden brown. Serve with a scoop of vanilla ice-cream or cinnamon whipped cream.