While feeding my Pinterest addiction the other day I came across a lovely recipe for Pear Pies. This unique recipe used pear halves wrapped in puff pastry and then filled with a blue cheese concoction of some sort. I didn’t make it. I’m not a huge blue cheese fan, but they looked gorgeous and I was inspired. I didn’t have pears on hand, but I did have apples. And I didn’t have puff pastry but I had pie crust. In fact, I don’t think I actually used any of the ingredients in the Pear Pie recipe. But that didn’t stop me from making the most beautiful and fantastic apple “pies” ever.
I actually made these for breakfast this morning. Yes, you heard me right. Apple pie for breakfast. Don’t look at me like that. It’s fruit! It’s baked! It was amazing! I might have to try the pears next.
Beautiful Baked Apples
2 granny smith apples
1 refrigerated pie crust
1 beaten egg
4 tsp. brown sugar
1/3 cup walnuts (toasted)
1/4 tsp. cinnamon
2 tbsp. dried cranberries
Whipped cream (optional)
Preheat oven to 400˚. Peel apples. Cut each apple in half and scrape or cut out the core and seeds. Line a baking sheet with parchment or a silpat mat. Place the apples cut side down.
Unroll the pie crust and cut into fourths. Cover each apple half with a fourth of the crust, stretching or trimming if necessary. If you want to get fancy with it, you can cut a few leaf and stem shapes using the scraps. Stab a few holes all over. Brush with beaten egg. Bake for 15-20 minutes until golden brown.
Using a mortar and pestle or food processor (or chop/crush using whatever method you want), mix brown sugar, walnuts, cinnamon, and cranberries. Set aside.
Remove apples from oven, gently invert on a plate. Scoop 1/4 of the brown sugar mixture onto the apple. Top with a dollop of whipped cream and dig in. Makes 4 servings.