Best Apple Pie Baked Apples Recipes

BAKED STUFFED APPLES WITH APPLE PIE SPICE

Steps:

• Mix raisins and sugar together in a small bowl.
• Stand apples on bottom of slow cooker. Spoon raisin-sugar mixture into centers of cored apples, dividing mixture evenly.
• Sprinkle apples with apple pie spice, and dot with butter.
• Add water along the edge of the cooker.
• Cover, and cook on low 3-5 hours or on high for 2 1/2 - 3 1/2 hours or until apples are tender but not collapsing.
• Serve warm as is, or with ice cream or frozen yogurt.

APPLE PIE BAKED IN THE APPLES

Steps:

• 1. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
• 2. Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar. Scoop sliced apples into hollow apples.
• 3. Roll out pie crust and slice into 1/4 inch strips.Cover the top of the apple in a lattice pattern with pie crust strips.
• 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 at 375 for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

APPLE PIE BAKED APPLES

Steps:

• Cut the Granny Smith apple and 1 Honeycrisp apple into a small dice (about 2½ cups) and place in a medium-sized bowl. Add 3 tablespoons brown sugar, granulated sugar, salt, cinnamon, and nutmeg, stir to combine. Stir in the lemon juice.
• In a small bowl, combine the oats, pecans, remaining tablespoon brown sugar, and flour. Add the pieces of butter and incorporate them with your hands until a crumble forms. Gently fold the crumble into the apple mixture until just incorporated.
• Slice off the very tops of the remaining 7 Honeycrisp apples and, using a melon baller (or spoon and a paring knife), hollow out the insides of the apples, being sure to remove the core and seeds. Using the very tip of the paring knife, cut a horizontal slit around the circumference of the apple, just barely piercing the skin, being careful not to slice through the apple's wall (this acts as a steam vent for the apples while baking). Divide the apple filling evenly amongst the apples.
• Preheat oven to 375° F. Remove the piecrust from the refrigerator and cut into small strips (just longer than the width of each apple). Weave the strips into a lattice pattern atop each apple. Place the apples in a baking dish.
• Whisk the egg in a small bowl and brush the egg wash onto each apple's lattice. Sprinkle with turbinado sugar. Pour 1 inch of water into the baking dish, then cover the dish with foil, ensuring the foil isn't touching the tops of the apples. Bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes, until the crust is golden brown and the apples have softened.