Ingredients
Method
- Prepare the homemade pie crust and chill it for at least 2 hours.
- In a small bowl, dissolve the cornstarch in warm water until smooth. Set aside.
- Peel and dice one apple, then cook it with the cornstarch mixture, cinnamon, and sugar in a medium saucepan over medium heat. Stir constantly for 5 minutes.
- Lower the heat and let the mixture simmer for 5 minutes. Remove from heat and stir in vanilla extract. Let the filling cool for 20 minutes.
- Roll out the pie dough on a floured surface, turning the dough a quarter turn after each roll until you reach a 10-11 inch diameter. Cut the dough into quarters, then into ¼-inch strips.
- Chill the dough strips in the fridge until ready to assemble.
- Preheat oven to 375°F (191°C).
- Slice the tops off the apples and remove the cores using a spoon or melon baller. Spoon the prepared filling into the apples.
- Place 3-4 dough strips over each apple. Weave additional dough strips over and under to form a lattice pattern on top of each apple.
- Trim excess dough around the edges using a paring knife.
- Place the apples in a baking pan. Whisk together the egg and milk, then lightly brush the tops of the apples with the egg wash. Sprinkle with cinnamon if desired.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Drizzle with salted caramel sauce if desired. Serve warm, preferably with vanilla ice cream.
Nutrition
Notes
These apple pie baked apples are a comforting dessert, perfect for fall. The cinnamon-sugar filling paired with buttery pie crust and optional salted caramel make each bite irresistible.