last course
pie play
Photography by David Lipnowski
Baked Apples
Dessert time is set into motion with this tasty take on tic-tac-toe
INGREDIENTS
6 small apples (we used Manitoba
grown September Ruby)
2 cups apple pie filling
1 cup flour
1 pie crust
1 egg yolk, beaten
METHOD
1. Preheat oven to 375°F.
2. Slice 1/2 inch off the top off
52
ciao! / oct/nov / two thousand sixteen
each apple. Use a spoon to scoop
out the inside leaving 1/4 inch of
flesh next to the skin.
3. Spoon apple pie filling into the
well of each apple.
4. With a rolling pin, roll out dough
until 1/2 inch thick. Cut into x's
and o's.
5. Place x's and o's on top of
apples. Trim off excess dough on
sides.
6. Brush the top of each crust with
the egg wash.
7. Place apples in an 8x8 inch
baking dish. Add 1 inch of water to
the dish. Bake for 20 minutes until
crust is golden brown.
Yield 6 servings
For pie crust and apple pie filling
recipes, visit ciaowinnipeg.com