For the love of quirky, outta-left-field recipes, how cute are these?!
I saw them on Foodbuzz the other day and immediately pulled a Veruca Salt. I had to have them.
Of all the fruits stocked in our kitchen over the course of the year, apples are probably the only constant. I eat them daily, pausing for an afternoon snack or subsiding hunger pangs right before bed. (I have, on several consumingly hot summer days, been known to eat three apples a day, substituting heavy meals with filling fruits. Debatably healthy, I know.) Also, I really like pie, or dessert in general.
How convenient, then for this recipe to be painstakingly simple? The original recipe only baked the crust and apple filling—tossing the final product in a cored and hollowed Granny Smith. The thought of putting baked apple in a raw apple seemed particularly unappealing. And so, instead, I baked the apples as well, tossing them alongside the cupcake tray, upside down on a pan of their own, only to be combine with their pastry counterparts at the very end.
And combine they did—the pie crusts fit perfectly into the hallows of the baked apples, which were perfectly cooked (not raw, not mushy) and now filled with the most perfect of cinnamon-apple innards that made the whole house smell spicy and warm.
Of course they did.
INSIDE-OUT APPLE PIES
(courtesy of TinyUrbanKitchen.com)
5 large apples (preferably Granny Smith)
1 ½ cups all purpose flour
1 stick butter, cold and cut into ½-inch chunks
½ teaspoon salt
1 teaspoon sugar
6-8 tablespoons water
2 teaspoons cinnamon
1 teaspoon sugar
1 teaspoon lime juice
Prepare pie crust by place flour, chunks of butter, salt and one teaspoon of sugar in food processor and pulsing into course grounds. Remove from food processor and add water gradually until dough begins to form. Knead by hand for 1 minute, roll into ball and wrap in plastic wrap. Chill in fridge for one hour or overnight.
Cut the tops off of four of the apples and set aside. Score the inside of the apple and scoop out (using a spoon, knife, melon baller, whatever) the majority of the apple, leaving a small, ¼ lining. With the fifth apple, slice very thinly and mix with the remaining teaspoon of cinnamon, sugar and lime juice. Set aside.
Preheat oven to 400 degrees. Once dough has chilled, roll out until 1/8-inch thick and cut large circles (I used a wide-brimmed mug.) Place in greased cupcake tray and fill with cinnamon apple slices. On a separate tray, place hollowed apples, upside-down. Place both trays in the oven. After ten minutes, remove the hollowed apples. After an additional 15 minutes, check on the pie crusts. Once they are golden brown, remove from oven.
Assemble pies by inserting pie crusts into apples. Enjoy!