Apple Pie In An Apple


If you love apple pies, but don’t really like to bake, than here is a great and smaller version for you. Take some apples, and cut off the top, the carve the inside with a spoon. Fill it with apple piure and add some cinnamon. Next on make a pie crust, cut it in pieces and place it on the top of the apples, just like you would do in case of a regular apple pie. Put the apples in a baking panthat (Preheat oven to 400 degrees) has water on the bottom and bake them until the crust becomes golden (Bake about 20-25 minutes). Also, in the picture you can see all the steps, one by one. Ever see anything cuter than this? Enjoy!

You’ll need:

4 large apples
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1 (14.1 ounce) package Pillsbury rolled pie crust (use just 1 of the 2 crusts in the box)

Recipe by girlwhoateeverything

8 Responses to “Apple Pie In An Apple”

  1. Tim says:

    It’s easier to make a pie

  2. Michelle says:

    With the holidays coming up, Individual is perfect for the mail carrier, UPS drivers, my lawn guy and plowing guy. Something different that carries a lot of heart and soul.

  3. C M Tedeschi says:

    You are wasting real, fresh apples and using canned pie filling?!

  4. Momma says:

    Ppl if u read it the recipe says for those of u who don’t like to bake hence the canned filling and not using the insides of the actual apple but that’s just what I got out of it

  5. Robin says:

    I would use the fresh apple that gets cut out. Just add some apple pie spices and a dollop of sugar for each one. Toss around, and lastly, add a tiny pat of butter. Cover with your dough and bake.

  6. says:

    Its such as you master my head! A person looks to know a great deal about this, like you published a guide inside it or something that is. I’m sure that you choose to may use some p. c. to push your message residence slightly, nevertheless besides these very, this can be spectacular blog. An awesome read through. I’m going to definitely return to their office.

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