This clever serving idea makes the most of the fall harvest of apples, and is easy to prepare using Pillsbury refrigerated pie crust.
Juice of 1/2 a lemon (1 to 1 1/2 tablespoons)
cups canned apple pie filling
Pillsbury™ refrigerated pie crust, softened as directed on box
egg beaten with 1 tablespoon water
Heat oven to 375°F. Line baking pan with sides with silicone baking mat.
Cut tops off apples. Using spoon, hollow out apples, leaving approximately 1/2-inch shell. Squeeze lemon juice into each apple as it’s hollowed out to prevent discoloration.
Place apples on baking pan. Spoon 1/4 cup apple pie filling into each apple.
Unroll pie crust on work surface. Using decorative cookie cutter (we used 4x2-inch heart-shaped cookie cutter), cut 6 shapes out of crust. Cut a small opening in each to allow for venting.
Place cutouts on apples. Using a pastry brush, brush each with egg wash.
Bake about 30 minutes or until crust is golden and apples are tender. Cool about 15 minutes.
Recipe can easily be doubled or tripled.
Substitute puff pastry for refrigerated pie crust.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.