Pie Baked Apples Recipes

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

BAKED APPLE PIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cinnamon, nutmeg, brown sugar, sugar, oats and pecans in a small bowl.
• Wash and core apples. Core the apples down to the bottom (but don't puncture as you'll want the juices to stay in the apple not in the pan). Peel about an inch around the top opening or just enough for the stuffing. Stuff each apple with the cinnamon-sugar oats and pecan mixture and top with a teaspoon or more of butter.
• Prepare pie crust by cutting pie crusts in half and cut again into a triangular shape - you will have 6 large triangles when you are done. Wrap each apple in one triangle and pinch the top to hold together.
• To garnish pie crust, sprinkle an additional mixture of cinnamon and sugar on top before baking.
• Place apples in a lightly buttered baking dish.
• Cover pan with aluminum foil and bake for approximately about 45 minutes to 1 hour - remove when the crust is golden and the apples are very soft.
• Swankyrecipes

APPLE PIE BAKED APPLES

Steps:

• Prepare the pie crust, including allowing it to chill for at least 2 hours. I usually prepare it the night before and leave it in the refrigerator until the next day when it's time to begin the apples. The colder the pie crust, the better.
• In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has dissolved. Set aside. Peel and dice 1 apple. 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.
• On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter. Cut into fourths, as if you were cutting a pizza. (Pizza cutter works best here!) Then, cut each quarter into 1/4-inch wide strips. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.
• Preheat oven to 375°F (191°C).
• Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. 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. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.
• Place apples into an 8-inch or 9-inch square baking pan or pie dish- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.
• If desired, drizzle each with salted caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.

APPLE PIE BAKED APPLES

Steps:

• Heat oven to 400ºF.
• Cube 1/2 cup butter. Process flour, cubed butter, cream cheese and 1 tsp. cinnamon sugar in food processor until mixture forms ball. Divide dough in half. Roll out each half between 2 sheets of parchment to 12x5-inch rectangle. Cut each rectangle crosswise into 24 (1/2-inch-wide) strips. Place in single layer on parchment-covered baking sheet. Refrigerate until ready to use.
• Cut 1/2-inch-thick slice off top of each apple; discard removed top. Use small sharp knife to make circular vertical cut around inside of each apple, about 1/4 inch from peel. Use melon baller to remove inside of each apple, cutting between the core and peel. Place cut fruit in medium bowl. Add cranberries and remaining cinnamon sugar; mix lightly. Use knife to cut cores from apples, being careful to not cut through to bottoms of apples.
• Microwave caramels, milk and remaining butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and sauce is well blended when stirred. Add to fruit mixture; stir until evenly coated.
• Stand apples in 13x9-inch baking dish sprayed with cooking spray; fill with fruit mixture. Top each with 6 dough strips to resemble lattice crust; firmly press ends of dough strips onto sides of apples to secure. Cover.
• Bake 45 min. or until apples are tender and crusts are golden brown.

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

FRESH APPLE PIE

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

APPLE PIE BAKED IN THE APPLE

Steps:

• Heat oven to 375%.
• Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
• Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you 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 and sugar, make adjustments as desired.
• Scoop sliced apples into hollow apples.
• Roll out pie crust and slice into 1/4 inch strips.
• (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. ).
• Cover the top of the apple in a lattice pattern with pie crust strips.
• 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 20-25 minutes.
• Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

APPLE PIE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.
• In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.
• In a pan over medium-high heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.
• Sprinkle the cinnamon roll dough pieces evenly in a 9×9in (23 x 23cm) baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.
• Bake for 25-30 minutes, until golden brown. Serve with ice cream!
• Enjoy!

BAKED APPLES

Steps:

• Heat oven to 375°F.
• Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple to prevent splitting. Place apples in ungreased glass baking dish.
• Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
• Bake 30 to 40 minutes or until apples are tender when pierced with a fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.