Minutes Prep time: 35
Minutes Total time: 75
Servings: 8
Difficulty: Intermediate
8 apples (such as Gala, Braeburn or Granny Smith)
1/4 cup dried cranberries
1/4 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 pkg (14 oz each) refrigerated pie crust
1 egg
1 teaspoon water
Granulated sugar and cinnamon
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 21 mg | 2% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 26 mg | 9% |
| Total Fat | 12 g | 18% |
| Iron | 2% | |
| Calories | 276 kcal | 14% |
| Sodium | 152 mg | 6% |
| Protein | 1 g | 3% |
| Saturated Fat | 6 g | 28% |
| Sugars | 25 g | 3% |
| Vitamin C | 7 mg | 11% |
Preheat oven to 375°F. Cut 1/2-inch off the top of each apple. Use a melon baller to remove the cores; discard tops and cores. Scoop out the flesh of the apple into a large bowl, leaving 1/4-inch of flesh with the skin. Stir together apple flesh, cranberries, brown sugar, flour and 1/2 teaspoon cinnamon. Stuff mixture evenly into hollowed apples. Place in 13x9-inch baking dish. Dot each evenly with butter.
Unroll crust and cut four 4-inch rounds from each crust. Top each apple with a round of crust; flute the edges. Mix egg with 1 teaspoon water; brush over crust. Sprinkle each with sugar and cinnamon. Cut a slit in each crust. Pour 2 cups water into bottom of baking dish. Bake 40 to 45 minutes until apples are fork tender and crust is golden brown. Cool 30 minutes. Serve with Reddi-wip.
Apple Pie Baked Apples
