Whole Apple Pie

Name: Whole Apple Pie
Yield: 2 servings
Cuisine: American
Ingredients: 1/3 amount Pie crust; 1 dash Sponge cake or Castella; 1 Beaten egg; 1 Apricot jam (as you like); 2 Fuji Apples; 30 grams Sugar; 1 tbsp Lemon juice; 20 grams Butter; 1 tsp Brandy

cookpad.japan @cookpad_jp

I decided to try to make an apple pie using a whole apple. Through trial and error, I came up with this fairly easy recipe.

・When cooking the apples, place them in a microwavable container, leaving a little room to move the apples around. Cover them with a lid and plastic wrap, but be very careful removing this when the apples are cooked as the steam will be very hot.
・Make sure the apples are thoroughly cooled when you wrap the pie crust around them. You can chill them in the refrigerator if you prefer. Recipe by nyonta

I decided to try to make an apple pie using a whole apple. Through trial and error, I came up with this fairly easy recipe.

cookpad.japan @cookpad_jp

I decided to try to make an apple pie using a whole apple. Through trial and error, I came up with this fairly easy recipe.

Saved

Ingredients

2 servings

1/3amount Pie crust
1 dashSponge cake or Castella
1Beaten egg
1Apricot jam (as you like)
For the filling:
2Fuji Apples
30 gramsSugar
1 tbspLemon juice
20 gramsButter
1 tspBrandy

Saved

Steps

1

Make the Pie crust using, and set it aside. Otherwise, use ready made frozen puff pastry sheets, or your favorite pie crust.
https://cookpad.wasmer.app/us/recipes/145176-rapid-pastry-dough

Rapid Pastry Dough
2

Peel and core the apples. Place the apples in a heat proof container and sprinkle the sugar and lemon juice. Cover the container with a lid or plastic wrap and heat in a 500w microwave for 3 minutes.
3

The apples will release their juices. As this happens, it is important to roll the apples around in the sugared water in order to coat the apples evenly. Heat for an additional 5 minutes, turn the apples again, and heat a final 5 minutes.
4

When the apples have become quite soft, they will release a lot of juice. At this point you can discard the liquid, and then add in the butter and brandy. Roll the apples around to thoroughly coat them.
5

When the apples have thoroughly cooled, soak up any remaining liquid with a paper towel. Insert the sponge cake into the hole left by removing the core.
6

Roll a piece of the pastry to 15cm squared and 3mm thick. Wrap the pastry around the apple, starting with the bottom side facing up as the wrapped apple will be turned over.
7

Cut away excess pastry with a knife, and turn the apple upside down so the seam is on the bottom. Shape the wrapped apple into a round shape.
8

Make 4 leaves and stem shapes. You can trace the veins of the leaves into the dough. Also cut rectangles to act as stems.
9

Open a hole in the middle of the top of the apple using a bamboo skewer.
10

Place the apples onto a baking tray, and paint them with an eggwash. Place on the leaves, and paint them with the wash as well. Cook in an oven preheated to 190℃ for 15 minutes.
11

After the apples have baked for 15 minutes, paint the stems with the eggwash, and lay these out on the cooking sheet to bake with the apples. Bake for an additional 10 minutes
12

After 10 minutes, remove the baking tray from the oven, and push the puffed stems into the top of the apples. Now the pies are almost done. Just bake in the oven for 25-30 minutes until the pies have reached your desired shade of golden brown.
13

When they have baked, brush the pies with apricot jam.
14

Your pies are complete. The apples are shockingly soft, rich, and piping hot!
15

Here is a picture of the cross section.