Dark's Kitchen
Serves 8, 1 apple per serving

8 medium Granny Smith apples
1/2 C dark brown sugar
1 tsp ground cinnamon
1/4 C apple cider
1 Tbsp maple syrup
4 oz. frozen pie crust, thawed
1/2 tsp all-purpose flour


Preheat oven to 375 F degrees.

Cut ends from top and bottom of each apple, so it stands upright, and cores are exposed.

Using a melon baller, core and discard, tough center of apples and seeds. Continue to gently scoop out and reserve the flesh from each apple, leaving a 1/4 inch thick apple shell.

Coarsely chop the reserved apple flesh.

Place chopped apple in a bowl with sugar and cinnamon. Coat well.

Spoon an equal amount of mixture into each apple shell.

Place apples in a large baking dish, leaving room between each one.

Combine cider and maple syrup. Drizzle evenly across all apples.

Create lattice topping by rolling out pie crust into a 12 inch square. Divide rolled crust into 4 even pieces.

Halve each piece crosswise. Slice each piece into 6 even strips, for a total of 48 strips.

On a lightly floured surface, weave 6 pie crust strips into a 3x3 lattice.

Place lattice on apple and press lightly to secure edges.

Bake for 25 to 30 minutes, or until apples are tender and crust is beginning to brown.
Baked Apples
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