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1lb of Krause pie dough, rolled out and sliced into small strips (find this in our freezer with our Krause Farm’s pies)
6 large Lepp’s apples (any of Lepp’s apples work best)
1/3 cup granulated sugar, plus more for sprinkling onto the crust
1/3 cup brown sugar
1 tsp cinnamon
1/4 teaspoon nutmeg
1/4 tsp cardamon
1 tsp cornstarch
Juice of 1 lemon, mixed with 1 cup of water
1 tbsp melted butter
Core a Lepp’s apple, then use a melon baller or knife to hollow out the apple until you have a half inch to the skin. Set aside the inside of the apples. Once the apple is hollow, submerge it briefly in the citrus water mixture to keep it from browning quickly. Turn the apples over to drain the excess citrus water mixture.
Slice the apple inside bits into smaller bite size pieces, and then mix them with the sugars, nutmeg, cinnamon, cardamom and cornstarch.
Place the hollowed out apples in a mufffin tin. This will keep them from tipping over during the baking process. Fill each apple with the inside pieces mixture.
Take the strips of pie dough and cut them into 4 inch strips. Then weave the strips together to form the square tops. Place one square over each apple. Brush the dough with melted butter and sprinkle sugar over the top.
Bake for 25 minutes At 350 f (until the dough is fully baked and the apples reach the desired tenderness). Once the apples have cooled, you can use a fork to remove them from the muffin pan. Serve with ice cream or caramel sauce.