Apple Pie Baked Apples

• Vegetarian

• Produce

  • 5 Perfectly round and firm apples, large

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Caramel sauce, homemade salted

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1/2 Recipe homemade pie crust1

• Dairy

  • 1 tsp Milk

• Liquids

  • 1 tbsp Water

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 recipe homemade pie crust1
• 1 teaspoon cornstarch
• 1 Tablespoon (15ml) warm water
• 5 large, perfectly round and firm apples (I prefer Granny Smith or Honeycrisp)
• 1 teaspoon cinnamon
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon milk
• homemade salted caramel sauce, for drizzling (optional)

Directions

• Prepare the pie crust, including allowing it to chill for at least 2 hours. I usually prepare it the night before and leave it in the refrigerator until the next day when its time to begin the apples. The colder the pie crust, the better. Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes. Assemble: On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter. Cut into fourths, as if you were cutting a pizza. (Pizza cutter works best here!) Then, cut each quarter into 1/4-inch wide strips. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD. Preheat oven to 375F degrees. Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesnt have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - its great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips. Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly. If desired, drizzle each with salted caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.