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Two Sisters Times Two, Serial #33 and Apple Crumb Pie Baked Apples

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So you like pie but you don’t like making the crust. It’s time-consuming and doesn’t always turn out right. Plus it’s full of fat grams and calories and not much nutrition (like maybe zero–or negative nutrition, if there is such a thing). You can use a pre-made crust but you still have the calories and who wants to use something pre-made if you don’t have to?

Reading and Recipes to the rescue! (Can you see our cape with the red R&R on the back?) This week we have a pie recipe with no crust! Well, actually there is a crust–nature’s very own crust: the skin and outer layers of the apple! Just remove the core and most of the inside of the apple, add the filling, finish with the crumb topping, and bake!

And you will have two single-serving apple pies ready to eat, with none of the time or trouble or fat grams of a traditional pie crust–just nature’s own crust made a little better.

(Personal confession time: I love pie crust, probably because it’s full of fat grams and calories–the more buttery and flaky, the better. But I have to admit, these Apple Crumb Pie Baked Apples are a whole lot easier, quicker, fun to eat, and healthy. Can’t do much better than that!)

apple crumb pie baked apples

Apple Crumb Pie Baked Apples

3 large apples*

Apple pie filling:

1 teaspoon cornstarch

1 Tablespoon warm water

1 teaspoon cinnamon

1/3 cup granulated sugar

1 teaspoon vanilla extract

Streusel topping:

1 Tablespoon brown sugar

1 Tablespoon all-purpose flour

pinch of salt

pinch of cinnamon

1/2 Tablespoon unsalted butter, room temperature

apple pie baked apple

Make the apple pie filling by combining the cornstarch and warm water in a small bowl. Whisk the cornstarch and water together until the cornstarch is fully dissolved. Peel, core, and dice ONE of the apples. Into a saucepan, add the cornstarch mixture, diced apple pieces, cinnamon, and granulated sugar. Heat this mixture over medium heat, stirring constantly for 5 minutes. Once the mixture begins to simmer, reduce heat to low and simmer for another 5 minutes. Remove the mixture from the heat and stir in the vanilla extract. Allow this mixture to cool for 15 minutes.

While the mixture is cooling, preheat your oven to 375 degrees. Prep the two remaining apples by slicing off the top of each apple. Using a spoon, scoop out the core, careful not to puncture the side or bottom of the apple. Spoon the apple pie filling into the cored-out apples. (You may have some filling leftover; cover and store in the refrigerator for later use.)

Make the streusel topping by combining all of the ingredients until mixed and crumbly. Divide the streusel and sprinkle over top of each apple.

Place the apples in a 5×7 inch baking pan. Bake the apples for 25-30 minutes, or until the filling is bubbly and the topping is golden brown. Remove the apples from the oven and allow to cool slightly before serving.

Makes 2 baked apples.

*Firm apples work best. I used Honeycrisp apples, but any firm variety will be fine.

baked apples

{Adapted from Sally’s Baking Addiction}

Click below to listen to or read Serial #33 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #33, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #33, text © Jeffrey Anderson


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