Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
A fun twist on pie — top apples with a lattice crust, and make individual treats that are festive and delicious
These baked apples look more like apple pies than warm, baked fruit. With pie crust placed on the tops and a mixture of apples, brown sugar and walnuts tucked inside, you'll love these pretty treats.
These lattice-topped baked apples are a welcome treat, especially during the holiday season when it’s “goodies galore!” You might not think of baked fruit as being in the same category as pie, but these apples come really, really close.
The insides are stuffed with apples, walnuts and your favorite apple pie seasonings, and topped with a pretty, woven pie crust that sparkles with pretty sugar. You can even serve these baked apples with your favorite ice cream or whipped topping and call it a day. You might not even miss the pie!
2 apples (use Fuji or Honeycrisp), top 1/4 of the apples sliced off
2-3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon lemon juice
1/3 cup chopped walnuts
1 tablespoon water
1/4 cup turbinado sugar (sometimes called Sugar in the Raw)
Heat the oven to 375 degrees F.
Lay the pie dough out on a flat surface. For each apple, cut out about 7 strips (1/4 inch wide by 6 inches long). The strips should be longer than the apples are wide.
Weave each set of strips in both directions to form the lattices. Set aside.
Hollow out the apples. Do this by using a paring knife to cut around the insides of the apples to about 1/4 inch from the edges. Score the insides of the apples, then use a small spoon to scoop out the flesh. Use the knife to carefully cut out the apple cores.
Dice the flesh from the apples into 1/4-inch cubes, and add them to a bowl. Add the brown sugar, cinnamon, nutmeg, ground cloves, lemon juice and walnuts. Toss to combine.
Spoon the mixture back into the hollowed-out apples, packing it in tightly.
Carefully pick up the lattices, and place them on top of the apples. You may need to readjust the strips slightly as you place them on top. Cut off the excess strips, but leave enough to reach over the tops of the apples, down the sides just slightly. Press the dough onto the sides of the apples.
Whisk the egg. Add the water, and whisk to combine. Use a brush to lightly coat the tops of the lattices. Sprinkle each apple with about 1 tablespoon of the sugar.
Place the apples in a baking dish so they are snug. Add a bit of water to the baking dish, enough to reach up about 1/4 inch from the bottom.
Bake for 30 minutes. Rotate, and bake for another 20 to 30 minutes or until the tops are golden and the apples have softened.
Serve warm with your favorite ice cream or whipped topping.