Baked Apples
Wash apples and cut the tops of four of them (do not peel). Hollow out the core and some of the apple with a knife and a spoon to make an apple bowl.
Few ingredients are required for this recipe. But it’s still best to prepare them all beforehand, it makes cooking easier, and more enjoyable.
Cut the crust into 4 pieces, one for each apple.
Cut each quarter into about 1/4-inch strips.
Lay 3 to 4 strips of pie crust (depending how thick they are) on top of each filled apple.
Take one new strip at a time and, going perpendicular; weave the strip over and under the original strips. Repeat to finish the top.
Add just enough water to baking dish to cover the bottom of the dish.
Bake 30-40 minutes, until tender, but not mushy.
It is important to check regularly and add more water (if necessary) to prevent the apples from drying out as they bake.
Ingredients:

  • 1/2 recipe of your favorite pie crust, 1 layer (or pre-made frozen crust, thawed) 
  • 6 medium Granny Smith Apples
  • 1 tsp Lemon Juice
  • 1 tsp flour 
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1 tbs sugar
  • 1/2 tsp cinnamon

Preheat oven to 375°F degrees.

Place your pie crust on parchment paper and place into the refrigerator until you are ready to use. 

Wash apples and cut the tops of four of them (do not peel). Hollow out the core and some of the apple with a knife and a spoon to make an apple bowl.

Peel, core and dice the other 2 apples and place in a small bowl.
Add lemon juice, flour, 1/2 teaspoon cinnamon, 1/2 cup sugar to the apples and stir to mix.
Spoon apple mixture into your apple bowls. Pack slightly and fill to the top.

Remove pie crust from the refrigerator. Cut the crust into 4 pieces, one for each apple. Cut each quarter into about 1/4-inch strips.
Lay 3 to 4 strips of pie crust (depending how thick they are) on top of each filled apple.
Take one new strip at a time and, going perpendicular; weave the strip over and under the original strips. Repeat to finish the top.

Add just enough water to baking dish to cover the bottom of the dish.

Bake 30-40 minutes, until tender, but not mushy.
It is important to check regularly and add more water (if necessary) to prevent the apples from drying out as they bake.

Serve warm.
You can serve with whipped cream or ice cream.