Baked Apples with Lattice Pie Crust Topping
Individual whole apples cored and filled with spiced chopped apple and brown sugar, topped with woven lattice strips of pie crust, then baked until tender. Drizzled with a warm cider and maple syrup glaze. Serve warm or at room temperature for an elegant single-serving dessert.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Cut thin slices from top and bottom of each apple so it stands upright with exposed core. Using a melon baller, core and remove tough center and seeds. Gently scoop out and reserve flesh from each apple, leaving a 1/4-inch-thick shell.
- 3
Coarsely chop reserved apple flesh. Toss chopped apple with sugar and cinnamon in a bowl to coat. Spoon equal amounts of mixture into each hollowed apple. Place stuffed apples in a large baking dish with space between each one.
- 4
Combine cider and maple syrup in a cup. Drizzle evenly across all apples.
- 5
Roll out thawed pie crust into a 12-inch square or gently stretch with fingers from center outward. Divide into 4 even pieces. Halve each piece crosswise, then slice each into 6 strips for 48 total strips.
- 6
On lightly floured surface, weave 6 pie crust strips into a 3-by-3-strip lattice square. Use spatula to place lattice on top of an apple and press lightly to secure edges. Repeat with remaining apples.
- 7
Bake until apples are tender and crust is beginning to brown, 25 to 30 minutes. Serve warm or at room temperature.
Tips
Use a melon baller for uniform coring and even cooking.
Ensure apples are evenly spaced in baking dish so they cook uniformly.
If pie crust strips tear, pinch edges together when weaving.
Apples can be assembled up to 4 hours ahead, covered, and refrigerated before baking.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently at 300°F.
Assemble apples up to 4 hours ahead, cover, and refrigerate before baking.
Warm or at room temperature. Optional: with vanilla ice cream or whipped cream.
Common Mistakes
Leave shells too thin to avoid apples collapsing during baking.
Crowd apples in baking dish to ensure even cooking and browning.
Tear pie crust strips gently when weaving to maintain structural integrity.
Substitutions
thinner, crispier layers