These apple pies are the most beautiful things you’ll see in the fall. Covered with a lattice crust and lots of caramel, they are the perfect thing to serve instead of apple pie!
INGREDIENTS
3 Granny Smith apples
3 pink lady apples
1 tablespoon of hot water
2 teaspoons of cornstarch
2 tablespoons of butter
Juice of 1/2 lemon
1 teaspoon of cinnamon, and more to sprinkle
1/3 c. granulated sugar, more to sprinkle
1 refrigerated pie crust
1 large egg beaten with 1 tablespoon of milk (egg wash)
Candy, for drizzle
DIRECTIONS
Preheat the oven to 375°. Peel and dice one green and one red apple. Cut the top off and, with a bucket of melon, hollow out the rest of the apples.
In a small bowl, beat the hot water and the cornstarch.
In a small saucepan over medium heat, melt the butter. Add the cubed apples, the lemon juice, the cinnamon and the sugar. Bring to a simmer and cook until apples are tender, about 5 minutes. Add cornstarch mixture and cook 5 more minutes.
Place the hollowed out apples in an oven dish and fill with the cooked apple mixture.
On a piece of waxed paper, roll out the cake dough and cut it into 4 circles. Cut each circle into thin strips. Make a grid in each apple, cutting out the excess.
Paint the dough with washed egg and sprinkle with more cinnamon sugar. Bake until apples are tender and crust is golden brown, 28 to 30 minutes.
Sprinkle with caramel before serving.