Apple pie is a classic that is generally saved for crisp autumn days when the breeze is just right and the apples are ripe to perfection. But when a close friend of mine requested mini apple pies baked inside the apples, with an adorable and quaint woven crust, I couldn’t resist. Birthdays have always been a big deal in my family, and this has seamlessly translated into my adult life. The mere fact that the goodies that come out of my kitchen can translate to happiness will never cease to amaze me.

These applies were huge and heavy, full of juices. Combined with brown sugar and a dash of cinnamon, it was autumn again in my kitchen. I personally think that baked desserts, especially those with fruit, have a place on the table year-round. So maybe it’s an unseasonably cool summer night, maybe you’re craving something sweet and comforting, or maybe you want to try your hand at grilled desserts. Either way, I hope you get a chance to make these.

Criss Cross Apple Pies

Ingredients

Pie dough (click for the recipe)

5 large granny smith apples

6 rounded tbsp brown sugar

1 tbsp granulated sugar

Sprinkle of cinnamon

2 tbsp butter

1 tbsp flour

1 tbsp water

1 egg

Directions

Prepare dough as in this recipe. Wrap with plastic wrap and refrigerate for one hour.

Meanwhile, wash each apple and evenly cut the top off of 4 apples, save the 5th one for the filling. Discard the top.

With a melon baller (this is the easiest way, trust me), scoop out the apple flesh, leaving 1/4 inch of flesh (or more) attached to the skin so that you have apple cups. They’re adorable, aren’t they?!

Discard the scooped apple parts with seeds and chop the rest into rough pieces. Peel and cut the 5th apple to make roughly 3 cups of chopped apples. In a bowl, toss apple chunks with brown sugar, white sugar, cinnamon butter, flour and water. Scoop the filling into the apple cups. Place the filled cups into a greased pan deeper than the height of the apples.

Pre-heat the oven to 375 degrees. Roll out the dough onto a floured surface and cut into 1/2 inch-thick strips, about 5 inches long. Weave tops and carefully place in top of each apple. Brush the dough with an egg wash, cover the pan with foil and bake for 30 minutes.

Remove the foil and bake for 20 minutes or so, until the tops are golden brown.

Enjoy with a scoop of vanilla bean ice cream on the patio.

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