This recipe, or at least the picture accompanying it, has been making the rounds on Facebook the last couple of weeks. When I saw it, and realized I would be buying apples for Charoset anyway, I decided to buy a few extras and try it out. Scooping out the apples was a little trickier than I anticipated, but I only ruined one of them. I'd highly recommend using a grapefruit spoon if you have one. Otherwise, a fairly simple recipe and a nice variation on a traditional apple pie.
Apple Pie in an Apple
- 5-6 Granny Smith apples (make sure they can stand up on their own)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup sugar
- 1 Tablespoon brown sugar
- Pie crust (I used pre-made)
- Preheat oven to 375°F.
- Cut off the top of four apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel. Salvage as much as you can so you can use it for Step 3 (or just discard/eat the innards and use the other two apples for the filling).
- Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
- Mix sliced apples with sugars, nutmeg and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.
- Scoop sliced apples into hollow apples.
- Roll out pie crust and slice into ¼ inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
- Cover the top of the apple in a lattice pattern with pie crust strips.
- Place apples in an 8×8" pan. Add just enough water to the cover the bottom of the pan.
- Cover with foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
Once you get the hang of hollowing out the apples, this is a fairly quick and easy recipe. Serve with vanilla ice cream!