Savory Mini Baked Apple Pies

Savory Mini Baked Apple Pies

Mary DeAngelis

Serves: 4 apples

Ingredients

  • 4 honeycrisp apples
  • 1 9" pie crust
  • 2 oz butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1 Tbsp honey
  • 1/4 tsp cardamom
  • 1/4 tsp cardamom
  • Pinch of nutmeg
  • 1 cup rice flour
  • 1/3 cup chopped cooked bacon
  • 1/2 cup chopped walnuts
  • Vanilla ice cream to serve

Preparation

Preheat oven to 375°F.

Slice the top of the apple off (about 1/4 way down) and set aside.

Core the center with a small melon baller, but be careful to not go through the bottom of the apple.

In a stand mixer, cream together butter, both sugars, honey, maple syrup, salt, vanilla extract, cardamom, nutmeg and cinnamon.

Slowly add flour, bacon, and walnuts until all the ingredients are incorporated and set aside.

Unroll the 9" pie crust and cut it down the center, separating it into two halves.

Measure over 1-1/2" and cut into long strips.

Wrap the apple with the strip of pie crust and use a fork to press and secure at the seam.

Take the cookie mixture and stuff the apples.

Use the extra pie crust and cut it into thin slices about 1/8" wide and 2" long, and make a lattice covering. Place it over the filling as seen on a traditional apple pie.

Brush the pie crust around the apple and lattice covering with milk, then sprinkle with sanding sugar.

Place apples in a small oven-safe baking dish and put it in a pre-heated oven for 25–35 minutes.

Remove the apples when the pie crust is golden brown and the apples are tender.

Serve with vanilla ice cream.

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