Crusty baked apples

Yield: 4 Servings

Measure Ingredient
\N \N Two-Crust Pie Pastry
4 \N Apples
¼ cup Firmly Packed Brown Sugar
1 teaspoon Ground Cinnamon
2 tablespoons Chopped Nuts
2 tablespoons Raisins
¼ cup Softened Butter

Prepare a 2-crust pie mix or basic pastry according to directions. Wrap dough in plastic wrap and refrigerate 30 minutes. Pare 4 apples and hollow out centers. Blend remaining ingredients; fill centers of apples. Brush apples with lemon juice.

Roll pastry into 4 7½" x 8½" squares. Place apple in center of each.

Brush with egg; pinch edges together; place clove on top. Cut 16 leaves from leftover pastry. Brush with beaten egg; press 4 leaves to top of each pastry. Bake in greased baking pan at 425 degrees for 40 minutes or until brown.

Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #826 by LBotsko@... on Oct 5, 1997

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