With Fall right around the corner, we can't help but to think of all the delicious recipes we want to share with you! One of our all time favorites are Pie Baked Apples. This delectable dessert is, in many ways, similar to our Peach Bee Hives. It is a unique rendition of a slice of apple pie, only they are baked and served individually. What a fun and festive way to welcome Fall with your family!
Pie Baked Apples
5 Apples, preferably Braeburn
3 T brown sugar
2 T sugar
1 T All Purpose flour
¼ cup chopped pecans
½ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Salt
1 Pillsbury refrigerated pie crust
1 egg beaten (egg wash)
Preheat your oven to 375 degrees.
Slice off the tops of 4 apples.
Hollow out the middle of your apples, being sure to not make the walls too thin. You can use a spoon, but we prefer a melon baller.
Slice the apple that was scooped out into bite size pieces and place in a mixing bowl.
Peel and slice the remaining whole apple into bite size pieces to add to your bowl.
Add the brown sugar, sugar, flour, chopped pecans, cinnamon, and salt to the bowl. Mix well.
Fill the hollowed out apples with the mixture evenly.
Roll out your pie crust and cut into ¼ inch thick strips.
Weave the strips into a lattice pattern on top of each apple, using the egg wash to help stick the crust to the apple.
Brush any remaining egg wash on the tops of the crust and place the apples into a baking dish.
Add about one inch of water to the bottom of the baking dish and cover with tinfoil.
Bake for 20 minutes.
Remove the foil and bake for a remaining 20 minutes, or until the crust is brown and the filling beings to bubble.
We will be sending this recipe out over the weekend to all of those who have signed up for our Recipe Club! If you have not joined The Southern Mercantile Recipe Club, and would like to receive all of our recipes on a printable Recipe Card, JOIN NOW!
If you're still in the mood for pie, check out a cookbook favorite--Southern Pies!
5 Apples, preferably Braeburn
3 T brown sugar
2 T sugar
1 T All Purpose flour
¼ cup chopped pecans
½ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Salt
1 Pillsbury refrigerated pie crust
1 egg beaten (egg wash)
Preheat your oven to 375 degrees.
Slice off the tops of 4 apples.
Hollow out the middle of your apples, being sure to not make the walls too thin. You can use a spoon, but we prefer a melon baller.
Slice the apple that was scooped out into bite size pieces and place in a mixing bowl.
Peel and slice the remaining whole apple into bite size pieces to add to your bowl.
Add the brown sugar, sugar, flour, chopped pecans, cinnamon, and salt to the bowl. Mix well.
Fill the hollowed out apples with the mixture evenly.
Roll out your pie crust and cut into ¼ inch thick strips.
Weave the strips into a lattice pattern on top of each apple, using the egg wash to help stick the crust to the apple.
Brush any remaining egg wash on the tops of the crust and place the apples into a baking dish.
Add about one inch of water to the bottom of the baking dish and cover with tinfoil.
Bake for 20 minutes.
Remove the foil and bake for a remaining 20 minutes, or until the crust is brown and the filling beings to bubble.
We will be sending this recipe out over the weekend to all of those who have signed up for our Recipe Club! If you have not joined The Southern Mercantile Recipe Club, and would like to receive all of our recipes on a printable Recipe Card, JOIN NOW!
If you're still in the mood for pie, check out a cookbook favorite--Southern Pies!
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