Find the tastiest way to celebrate the apple season and give your loved ones a treat.
Ingredients (serves 6 people)
375 millilitres (1 1/2 cups) sugar, plus more for topping
375 millilitres (1 1/2 cups) water
1 millilitre (1/4 teaspoon) ground cinnamon, plus more for topping
1 millilitre (1/4 teaspoon) ground nutmeg
20 cinnamon candies
15 millilitres (1 tablespoon) butter, plus more for topping
2 23-centimetre (9-inch) unbaked refrigerated pie crusts
6 Granny Smith apples, peeled and cored
Vanilla ice cream (optional)
Directions
Preheat oven to 230 C (450 F)
In a medium-sized saucepan, mix sugar, water, cinnamon, nutmeg and cinnamon candies
Bring to a boil over medium-high heat to create a hot syrup
Immediately take saucepan off heat and add butter
Mix well until all candies are dissolve
Cut each piecrust into three wedges and wrap them around cored apples, leaving the hollowed part of the apple exposed
Place apples in the greased baking dish
Sprinkle a little sugar and cinnamon on top and place a dab of butter into the hole of each apple
Pour hot syrup over apples
Bake for 50 minutes, basting with the hot syrup every 15 minutes or so (if liquid begins to get too thick, add a little water to thin)
Serve warm apples topped with vanilla ice cream
Sprinkle a few cinnamon candies on the plate for garnish.
