I was a little intimidated when I first came across this recipe ( I have never been very good at making pastry), but I loved the idea of it so it sat on my “recipes to make” list — I have a list for everything — for months. Then came the holidays and grandma was around to share her special pastry recipe and I thought this would be a great way to try it out!
I thought hollowing out the apples would be difficult, but it was actually really easy with a sharp pairing knife and a grapefruit spoon (make sure you don’t poke through the skin). This recipe is healthier than traditional apple pie (due to the higher apple:pastry ratio, and less sugar) and I think they make a perfect holiday lunch, served warm with Greek yogurt … or lots of vanilla ice cream in my grandpas case.
Stuffed Apple Pie
Adapted from Chronicles of a Domestic Dilettante
- 5-6 Firm Granny Smith Apples (4 for base, 1-2 for filling)
- ¼ cup White Sugar
- 1 tbsp Brown Sugar
- 2 tbsp Lemon Juice
- 2 tsp Cinnamon
- few pinches of cloves, and allspice
- Pie Crust (home-made or store bought)
1. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon, grapefruit spoon or melon baller, reserve bits without apple core. I found that scoring the apple (like the picture below) with a sharp pairing knife worked the best.
2. Mix the apple flesh with lemon juice, sugars and spices in a bowl. Adding in more chopped, peeled apple as needed. Fill each hollowed out apple with the filling.
3.Roll out pie crust and slice into 1/4 inch strips. Create a lattice like pattern. Little dabs of water where you want pastry to stick together helps.
4. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 minutes at 375 F.
5. Remove foil and bake for an additional 20 minutes or until crust is golden brown. Broil for a few minutes if necessary.