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he following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Fall only comes around once a year, but these Apple Pie Baked Apples should be made all the time!
Featuring a classic apple crisp filling stuffed inside hollowed apples and decorated with a miniature lattice topping, this recipe is a delicious way to enjoy apple pie flavor without actually baking the pie, but don’t worry, your home will still smell like you did!
Now, although the main ingredient in apple pie is fruit, it’s also usually loaded with sugar. I wanted to adjust the sugar content without sacrificing the sweet flavor of this beloved baked treat, so I grabbed a bag of Swerve brown sugar substitute from Heinen’s. It’s the ultimate replacement with all the sweet taste of its counterpart.
In the spirit of only using the best ingredients, I also grabbed Heinen’s organic ground cinnamon, Heinen’s freshly churned honey butter, Heinen’s organic maple syrup, Heinen’s apple cinnamon granola and Heinen’s cage free brown eggs. I’ve been shopping Heinen’s brand for years and trust any product with their name on it!
One of the most time consuming steps of baking a pie is making the dough, right? Well fear not, because this recipe calls for premade pie dough! I cut the sheets of dough into strips and then braided and chilled them in the fridge before layering them on top of the pre-baked apples.
You can actually prep the apples beforehand, too! Simply core each apple, rub the inside flesh with lemon juice to keep them from browning, place in a baking dish, wrap with plastic wrap and store in the fridge until you’re ready to bake.
- Cook time:
- 25min
- Prep time:
- 30min
- Total time:
- 55min
- Servings:
- 6 Apples
Ingredients
For the Apple Pie Baked Apples
- 7 Pink Lady or Granny Smith apples
- ½ Pillsbury pie crust, cut into ¼-inch strips
- 2 Tbsp. cornstarch, divided
- 1 cup Angry Orchard hard cider
- 1 Tbsp. Heinen’s freshly churned honey butter
- 1 tsp. Heinen’s organic cinnamon
- 1 tsp. Heinen’s organic cinnamon vanilla maple syrup
- 1 Heinen’s cage free brown egg, beaten
- 1 ¼ cup Heinen’s apple cinnamon granola
- ½ cup Swerve brown sugar substitute
Optional Toppings
- Vanilla ice cream or Heinen’s vanilla non-dairy frozen dessert
- Cool Whip
- Reddi-Wip whipped cream
Instructions
- Preheat the oven to 375˚F and grease a 9×13 baking dish.
- Slice off the tops of six apples. Dice the tops and set aside for use in the filling. Save the seventh apple for later.
- Before hollowing the apples, score the flesh with a sharp knife. Be careful not to cut all the way through the sides. Make four diagonal slices through the inside flesh of each apple, as if you were slicing a pizza.
- Scoop out the flesh using a spoon or melon baller. Do not to remove all of the flesh as the apples need to be sturdy enough to hold the filling. The sides should be about ¼-inch thick.
- Dice the remaining apple, with the skin on, and add it to a bowl the diced apple tops.
- In a medium-size saucepan over medium-high heat, add the Angry Orchard hard cider and half of the corn starch.
- Wisk until the corn starch is fully dissolve, then add the cinnamon, maple syrup, honey butter and Swerve brown sugar substitute.
- Once boiling, add the diced apples, turn the heat down to medium-low and simmer for 5-7 minutes until the apple chunks are soft and the sauce has thickened.
- While the filling is cooking, cut the pie crust long ways into ¼-inch strips. Cut the strips in half and lay them out in groups of five.
- Pull back the second and fourth strips and lay another strip across. Place the second and fourth strip back down and lay another strip across. Press down slightly on the overlapping sections to seal the dough. Repeat this process until a full crisscross braid forms. Cut them again, if needed, to fit the top of each apple.
- Remove the filling from the heat and allow to come to room temperature.
- In a mixing bowl, add the granola and remaining cornstarch. Mix to coat. Add the cooled filling and mix well.
- Fill the apples slightly over the tops, then place the braided pie crusts over top, gently pressing the ends onto the sides of the apples.
- Brush the tops with the beaten egg and sprinkle with Swerve brown sugar.
- Bake in a 375˚F oven for 25 minutes until the tops of the apples are golden brown.
- Serve with a dollop of Cool Whip, Reddi Whip or a scoop of vanilla ice cream.
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