Baked Stuffed Apples! For Apples: 3 medium-sized apples (any variety), cored almost to the bottom and peeled 1/4 cup dark brown sugar 2 Tbl. soft butter 1/2 tsp. cinnamon 1/2 tsp. Pumpkin Pie Spice 1 Pillsbury Pie Crust sheet, thawed, or enough homemade pastry for a single crust pie 2 Tbl. milk, half and half or heavy cream cinnamon-sugar mix (2 parts sugar to 1 part cinnamon) For Sauce: 3/4 cup dark brown sugar 1/4 cup water 1/8 tsp. cinnamon 2 Tbl. butter 1/2 tsp. vanilla DIRECTIONS: For Apples: Core apples from the top almost all the way down to the bottom. Set aside. In small bowl, mix well the dark brown sugar, butter, and spices mashing and mixing with a fork. Divide mixture into thirds, form into 3 short ropes, and stuff into hollowed apples. Peel apples and set aside. On a lightly floured surface, roll pastry out a little thinner. Cut pastry into 3 equal sections with a pastry wheel, knife or pizza cutter. (Cut like a “peace sign” without the bottom center line.) Place each piece on top over apples and form around them sealing. (If it tears a bit, just patch and squish it together. No biggie.) Where pastry overlaps, trim and save to make decorations. Decorate with cut out leaves and stems using excess pastry and sticking them on by wetting backs with cold water and pressing on lightly. Place into parchment paper-lined baking dish. Brush with milk or cream for a shiny crust and sprinkle with cinnamon-sugar mix. Pop into 375 degree oven for about 45 minutes until golden. For Sauce: While apples are baking, place sauce ingredients into small saucepan and heat to a full rolling boil. Boil and stir for 1 minute. Set aside. When apples are ready to serve, stir sauce well to remix and pour sauce over apples. Serve warm with ice cream if desired.
Posted on: Sun, 07 Sep 2014 15:05:42 +0000
Trending Topics
Recently Viewed Topics
© 2015