Oh my gosh you guys. These are as amazing as they look! Toss out everything you have ever known about apple pie and consider this APPLE PIE IN AN APPLE! No doubt, these guys take some prep work but they are so stinkin’ good! I actually made them over Thanksgiving break and have had this post just waiting to go up! I figured with this new side of the site I would start with a fun one! (I moved the recipes that have been previously posted to this portion of the site!)
I wanna preface this recipe by saying that this is not my own creation! As much as I would like to take credit for this dessert (or let’s be real. Breakfast) I pulled it off of sallysbakingaddiction.com. The recipe can be found on this page. The original recipe is below but I made a few modifications and changed the order of some of the steps. Also, I get points for step-by-step pictures, right?
Apple Pie Apples
- 1 sheet of store-bought pie crust.
- 1 teaspoon cornstarch
- 1 Tablespoon (15ml) warm water
- 5 large apples (3 Granny Smith, 2 Macintosh)
- 1 teaspoon cinnamon
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon milk
1. Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has dissolved. Set aside.
2. Peel and dice 2 Macintosh apples. 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.
3. Preheat oven to 375F degrees.
4. Dig out the apples. This part is tricky but was easier than I anticipated. (1.) Slice off the top of 3 Granny Smith apples. Use a spoon, knife, and corer to carve out the inside of the apples. It doesn’t have to look perfect. (2.) I twisted the corer about 2/3 of the way into the apple. (3.) I then used a knife, to cut around the perimeter of the apple. Try to keep the edge of the apple about 1/2 inch thick, if not more. If you make the sides of the apple too thin, the apple will bake too quickly. (4.) Add a few more slices to the inside of the apple before (5.) scooping it out.
5. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover – it’s great warmed up over vanilla ice cream 😉
6. (1.) On a floured work surface, unroll the pie dough. (2.) Then, using a knife or a pizza cutter cut the dough into 1/4-inch wide strips. Remember, you always want your pie dough to be COLD.
7. (1.) Lay 3-4 strips of the pie dough on top of the apple. (2.) Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. (3.) Repeat until the top of the apple has been covered in this lattice style crust. (4.) Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.
8. Place apples into an 8-inch or 9-inch square baking pan or pie dish– really any size baking pan works.
9. In a small dish, (1.) whisk the egg and milk together. (2.) Lightly brush the tops with egg wash. (3.) I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional.
10. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.