my, oh my, apple apple pie

I got a special request to make these. My Uncle saw it and posted the link on my wall for Thanksgiving, which we wouldn’t be home for. I thought it was cute and forgot about them, but as Christmas got closer my mother informed me that my Uncle had hinted that he sure would love to try one of those apple pie apples….wink wink, nudge nudge. Of course, after looking them up to find the directions, the first thing that pulled up was a link to a “pinterest fail” with a picture of how it looked on pinterest (perfect little apples, browned and round) next to the “my attempt” picture, which looked more like the poor girl put mini bombs inside of each apple because they had literally exploded into a big mushy mess. Needless to say, I was a little worried as I embarked on making these myself. Luckily, they came out beautifully and were delicious (plan to put a scoop of vanilla on top if you have the chance!) although they don’t keep well so cook them accordingly so they can be eaten within a few hours of being out of the oven. Rumor is you need to keep an eye on them and don’t over bake, I believe that’s when the explosions occur, as the apples get too soft and you’ll end up with apple sauce.

The recipe is per apple, which gives you the flexibility of picking the number of apples you want to do. We did 8, 4 granny smiths and 4 fuji apples. The best types of apples for pies are granny smiths, braeburn, fuji, and pink lady apples. Some less easily available but delicious choices if you can find them are jonathan, jonagold, pippin, and gravenstein apples. Some to avoid are red delicious and golden delicious, gala, and cortland, since they tend to become mealy in pie fillings.

I baked these right after flying in to my mom’s house the night before Christmas Eve, so I opted for a premade pie dough in the refrigerated section and it made this recipe even easier and was delicious. If you have the time, try out making your own dough which I will post below as well.

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