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For me, settling into Fall is generally triggered by three things…leaves changing color, brisk cool air, and an inexplicable craving for apples. So, naturally, I have yet another yummy recipe for apple goodness. As my husband states here there is an “unmistakable briskness that now ever-so-subtly hangs in the air.” Sigh…I don’t even want to imagine what that “briskness” is threatening in the next few months. But, as long as beautiful Fall weather is here to stay for a little while, I am going to enjoy it while it lasts. This weekend we are planning on doing some pumpkin carving. Partially for the sheer joy of creativity and pumpkin treats and partially because our complex is competing for $50 gift card for the best carved pumpkin. Game on!!
- 2 small apples – cored and paired
- 1 ready made pie crust
- 3/4 cup sugar
- 3/4 cup water
- 3-4 drops red food coloring
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter
- Preheat oven to 375 degrees F
- Using a bowl about 6 inches in diameter, cut out 2 circles from the pie crust and put an apple in the center of the circle and gently pull up the dough around the apple as close to the top as possible. You may need to make a small circle out of dough to finish the top. To do that – moisten both pieces and seam them together. Then use extra dough to shape leaves and stem.
- Set each covered apple on a 8″x8″ (with at least a 2″ depth) baking dish and set aside.
- To create syrup mix remaining ingredients EXCEPT the butter into a medium sauce pan and bring to a boil. Remove from heat and then add butter and mix well. Let cool. Then pour the syrup over the apples and bake for 40-45 minutes. Remove from oven and let cool.
The Fresh Fridge Tip: For the best results, use either Granny Smith or Honeycrisp Apples. Yum!