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Categories:
apples lemon juice dark brown sugar sugar flour cinnamon freshly grated nutmeg salt store-bought refrigerator pie crust egg
Viewed: 13 - Published at: 9 years agoIngredients
- 4 apples such as Pippin, Mutsu or Braeburn, plus 1 more if needed
- 1 tablespoon lemon juice
- 3 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 store-bought refrigerator pie crust (half of a 14.1-ounce box)
- 1 egg, beaten
Method
- Preheat the oven to 375 degrees F.
- Cut the top 1/2 inch from the 4 apples.
- Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin.
- Remove the cores and seeds and discard.
- Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups.
- If not, peel, core and dice the additional apple and add it to the bowl.
- Sprinkle the lemon juice over top and toss to coat.
- Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix.
- Divide the filling among the hollowed-out apples.
- Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips.
- Brush a light coating of egg wash along the top edge of each apple.
- Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note).
- Lightly brush the top of each lattice with the egg wash.
- Place the apples in an 8-by-8-inch baking dish.
- Add 1 inch of water to the bottom of the dish.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes.
- Place the apples on a cooling rack to cool to room temperature before serving.
