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great presentation
November 25, 2012
Thought the photo looked great and made it for Thanksgiving. Scaled it down to serve 2 and used a Gala instead of honeycrisp apple. Made it a few hours ahead of baking and it held up well. Baked fine but we were too full to eat dessert. Just chilled it overnite and rewarmed it in a 200 oven. It was great and held it's shape (did not use string). Served it with warmed cream laced with a little brandy-would skip that the next time. I reread the recipe and checked the photo a number of times to decern it was a half apple.
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Excellent and Super Easy!
November 25, 2011
I baked this as dessert on Thanksgiving because we had a small group this year and it was fantastic! The crust is so good, I would use this crust recipe for pie crusts in the future---golden brown on the outside and flaky!
The only thing I would change next time, is stuffing the core with brown sugar and butter. The brown sugar to butter ratio seems very off and I don't think there is a need for butter at all. I have made baked apples in the past with just brown sugar and cinnamon and they're delicious!
I think you could definitely assemble them ahead of time and put them in the fridge for an hour or so before you bake and serve them.
I served them with homemade salted caramel sauce on top!
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Super Easy and delicious!
November 3, 2011
This recipe was super easy and very delicious. My husband loves apple pie and I wanted to make something special for our anniversary, so my 5 year old daughter and I made these. They were a hit!
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Better & easier with ready-made pie crust
October 17, 2011
I cheated and used Pillsbury ready-made refrigerated pie crusts. Honestly it came out delicious -- my family raved -- and it was so easy! Also I skipped the string; I just crimped the seams by hand. I think this will become a favorite fall dessert for us!
