I once saw a really cool recipe for baking apple pies inside of apples. I thought it was really cool, but the recipes called for baking the whole apple which made them soggy. I didn’t much care for that, or lining the whole thing with a calorie-rich crust, so I came up with a variant. There was three of us in the kitchen making this, and it worked out!
Vegan Apple Pies Inside of Apples
This makes four apple pies.
Crumb Topping (Original Recipe)
- 1/3 Cup Brown Sugar
- 1/3 Cup Flour
- 2 Tbsp + 2 Tsp Vegan Butter (eg. Earth Balance)
Apple Pies (Original Recipe)
- 4 Large Apples (we used Fuji)
- 1/2 Lemon
- 1/2 Cup Sugar
- 3 Tsp Cinnamon
- 1/4 Cup Vegan Butter
Maple Cream Cheese Glaze (Original Recipe)
- 1/2 Cup Icing Sugar
- 1 Tbsp Vegan Butter
- 1 Tbsp Vegan Cream Cheese (eg. Tofutti)
- 1 Tbsp Maple Syrup
- Set the oven to 350 F.
- Mix the crumb topping ingredients in a bowl until it becomes crumb-like.
- Spread mixture on a baking sheet with a silicone lining or parchment paper.
- Bake for 10-15 minutes.
- While the crumb topping bakes, you can prepare the apples. Squeeze the juice from the lemon in a glass.
- In a large bowl, mix the sugar and cinnamon for the apple pies.
- Cut the top off of the apples, and scoop out the insides into that bowl with the sugar. Using a melon baller is handy for this.
- When you’re done scooping out the insides of the apple, rim its insides with the lemon juice. This will prevent the apple from browning while it sits.
- Mix the apples with the sugar in the bowl.
- Pour into a pan on the stove top. Add the vegan butter. Set the heat to medium.
- Use a fork to gauge whether the apple pie filling is ready. When tender, turn off the heat. This may take 40 minutes.
- While the apple pie filling cools, prepare the maple glaze. Mix all of those ingredients in a small bowl.
- Pour the apple pie filling inside the apples. Cover with the crumb topping, and then spoon the glaze on top.
This was tasty! The crumb topping kind of became a gigantic cookie upon pulling out of the oven. After employing different strategies to break it up, it turned out that using our fingers was best.
Going forward, I think I might try a different pre-baked crumb topping recipe. Perhaps one that has oats?
What I really like about this recipe is how the crisp uncooked apples make for a really good crust substitute. This thing was borderline healthy!