The thing about pie is that there is filling and crust. When it comes to pie, rather enjoy filling more than crust. Oh sure a bit of crust is needed, just for texture and to support the filling, but let’s face it when we talk about pie we are talking about the filling. Ok, maybe you aren’t Kountry, but I certainly am! 😉
One of my favourite pies is the humble, simple and comforting apple pie. I know, a bit shocking for me! But there is something so comforting about warm apples, cinnamon all together in a soft, tasty filling. But then there is that crust to deal with. Crust that yes will carry the flavour, but must be consumed.
So what to do? Why not do a take on the edible salad bowl or soup bowl? Only instead of a fried tortilla for salad or a bread soul for soup, let’s use the apple as the flavour container. Okay Kountry stay with me a second because if you are despairing over the pie crust, we will still use some, just not a lot. What I’m thinking is that we will sacrifice some apples from their whole form to be the filling or stuffing for the apples we want to use as a serving container. We will top these lovely baked apples off with some pie crust.
Here’s what you need:
- Pie crust (I used pre-made found in the refrigerator aisle)
- 5 apples (I use one Granny Smith for the filling and 4 honey crisps as the container because of their size and taste)
- 1/3 c sugar, scant
- 1 1/2 tsp cinnamon
- 1 vanilla bean, seeds scraped out
Cut the tops off 4 apples, for me it was the honey crisps) and use a melon ball or small spoon to take out and discard the cores. For the remaining apple you will need to dice it into small pieces. I remove the peel off this one, but it’s up to you. Place the diced Apple into a pan along with the sugar and cinnamon and heat until the apple is soft and the filling all nice and gooey. Stir in the vanilla bean and set aside to cool. Ok now for the manual labor that will either be fun or annoying. Get an 8 inch or 9 inch pan, one that comfortably holds you 4 cored apples. Preheat the oven to 375F. Are you tired yet? No? Good we have a bit more to do. Fill the apples with the filling. Take your pie crust and cut into strips that will cover the top of the apples Ina lattice fashion. You will have to use some water or milk or egg or get the pie crust to hold to the apple skin as you place the strips across the apple and weave the other strips under and over. For aesthetics you can brush the crust with milk or egg and sprinkle with cinnamon or a cinnamon-sugar mix. Place in the oven to bake for 20-30 minutes until the filling is bubbly and the crust golden. That’s basically it!😊 You could do an crumble topping instead or go totally crust less although Himself says that should be illegal!