Monday, September 2, 2013

Apple Pie Inside an Apple

     If you're in the mood for a slice of warm apple pie, these baked apples from Betty Crocker give you just as much flavor with a lot less effort.  Hollowed out apples are stuffed with canned apple pie filling, topped with ready made refrigerated pie crust and baked in your dutch oven.  Cleaning out the apples is easy if you use a large spoon and turn it as if you are coring the apple.  I found one can of pie filling to be just the right amount for four large apples. 
     In my 10 inch deep dutch oven, I baked the apples for 40 minutes with 10 briquettes in a ring around the bottom, 16 in a ring around the edge of the lid and 6 spaced evenly in the middle.  Whatever dutch oven you decide to use, make sure there is enough clearance between the pie crust and the lid of your oven.  I baked mine a little longer because I wanted the apples to be very tender but you can vary the cooking time.  Braeburn apples are very sweet and probably cook faster than a Granny Smith.  You can also cover them with a lattice top or use a cookie cutter to shape the dough.  Believe me, you'll never miss the bottom crust with these delicious dutch oven mini-pies.

Apple Pie Inside an Apple
4 large Braeburn apples
Juice of 1/2 a lemon (1-2 Tblsp)
1 21 oz can apple pie filling
1 refrigerated pie crust, softened as directed on box
1 egg beaten with 1 Tblsp water

     Lightly oil or spray dutch oven; line with parchment paper.
     Cut tops off apples; using a spoon, hollow out apples, leaving approximately 1/2 inch shell.
     Squeeze lemon juice into each apple as it's hollowed out to prevent discoloration.
     Place apples in prepared dutch oven.
     Spoon one quarter of pie filling into each apple.
     Unroll pie crust on work surface.
     Using small inverted bowl, cut 4 circles of dough.
     Place cutouts on apples, pinching sides to secure.
     Cut a small opening in each to allow for venting.
     Using a pastry brush, brush each with egg wash.
     Bake at 350 degrees for 30-40 minutes or until crust is golden and apples are tender.
     Let apples cool for 15 minutes before serving.
     Recipe can easily be doubled or tripled.

Fill hollowed out apples with canned pie filling

Top with pie crust then brush with egg wash

Bake at 350 degrees for 30-40 minutes

A shortcut dessert with all the flavor of a homemade apple pie


  1. Looks delicious! I'm going to try it for Sunday dessert - thanks for posting!

  2. I will try this soon, my son and husband love apple pie

    1. Hope they like them Jeanne, don't forget the vanilla ice cream! Liddy

  3. This looks really good..Love apples <3