Ingredients
6
Braeburn apples
Juice of 1/2 a lemon (1 to 1 1/2 tablespoons)
1 1/2
cups canned apple pie filling
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg beaten with 1 tablespoon water
Preparation
Heat oven to 375°F. Line baking pan with sides with silicone baking mat.
Cut tops off apples. Using spoon, hollow out apples, leaving approximately 1/2-inch shell. Squeeze lemon juice into each apple as it’s hollowed out to prevent discoloration.
Place apples on baking pan. Spoon 1/4 cup apple pie filling into each apple.
Unroll pie crust on work surface. Using decorative cookie cutter (we used 4x2-inch heart-shaped cookie cutter), cut 6 shapes out of crust. Cut a small opening in each to allow for venting.
Place cutouts on apples. Using a pastry brush, brush each with egg wash.
Bake about 30 minutes or until crust is golden and apples are tender. Cool about 15 minutes.
