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Apple Pie Inside an Apple

  • Prep 30 min
  • Total 60 min
  • Servings 6
  • Save
    288
  • Pinterest
    6
  • Print
    30
  • Email
    1
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    5

This clever serving idea makes the most of the fall harvest of apples, and is easy to prepare using Pillsbury refrigerated pie crust. MORE + LESS -

Paula Jones
June 22, 2012

Ingredients

6
Braeburn apples
Juice of 1/2 a lemon (1 to 1 1/2 tablespoons)
1 1/2
cups canned apple pie filling
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
egg beaten with 1 tablespoon water

Steps

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  • 1
    Heat oven to 375°F. Line baking pan with sides with silicone baking mat.
  • 2
    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.
  • 3
    Place apples on baking pan. Spoon 1/4 cup apple pie filling into each apple.
  • 4
    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.
  • 5
    Place cutouts on apples. Using a pastry brush, brush each with egg wash.
  • 6
    Bake about 30 minutes or until crust is golden and apples are tender. Cool about 15 minutes.

Expert Tips

Recipe can easily be doubled or tripled.

Substitute puff pastry for refrigerated pie crust.

Nutrition Information

No nutrition information available for this recipe

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