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| Thnking of making some apple cider, I hope no to fail. Ivan Ramirez Photography |
INGREDIENTS
3
Granny Smith apples
3
pink lady apples
1 tbsp.
warm water
2 tsp.
cornstarch
2 tbsp.
butter
Juice from 1/2 a lemon
1 tsp.
cinnamon, plus more for sprinkling
1/3 c.
granulated sugar, plus more for sprinkling
1
refrigerated pie crust
1
large egg beaten with 1 tbsp. milk (egg wash)
Caramel, for drizzling
DIRECTIONS
- Preheat oven to 375°. Peel and dice one green and one red apple. Slice off tops and, using a melon baller, hollow out the remaining apples.
- In a small bowl, whisk together warm water and cornstarch.
- In a small saucepan over medium heat, melt butter. Add diced apples, lemon juice, cinnamon, and sugar. Bring to a simmer and cook until apples are tender, about 5 minutes. Add in cornstarch mixture and cook 5 minutes more.
- Place hollowed out apples in a baking dish and fill with cooked apple mixture.
- On a piece of wax paper, roll out pie dough and cut into 4 circles. Slice each circle into thin strips. Make a lattice top on each apple, trimming any excess.
- Brush crust with egg wash and sprinkle with more cinnamon sugar. Bake until apples are tender and crust is golden, 28 to 30 minutes.
- Drizzle with caramel before serving.
