Naming this recipe was tricky; besides being stuffed with fresh blueberries and baked in flaky pastry, the apples are sweetened with Red Hot candies and pure maple syrup. TMI for a recipe name, but Larry thought the Red Hots were a pretty good idea. I like using up the second pie crust in the box, the first one was for my Julia Child tribute Easy Fresh Apple Tart.
Look closely and you might notice that there are some pastry “leaves” on there, a last minute attempt at culinary beauty. Once my NEW CAMERA arrives (it’s coming, it’s coming), these pix will be a whole lot better. The recipes are always whisk-worthy, however. This one is a cinnamon-y dessert, definitely on the frugal side and cute to serve.
Blueberry-Stuffed Apples in Pastry
- 1 sheet of pie crust dough (for a 9-inch pie)
- 2 Granny Smith apples, peeled and cored
- 1/4 cup fresh or frozen blueberries
- 2 tsp. pure maple syrup
- 2 – 3 tsp. Red Hot cinnamon candies
- 1 egg, beaten
Preheat oven to 400 degrees F. Slice pie crust dough in half. Roll each out on a well-floured surface to form a circle. Place a cored apple in the center of the dough. Stuff the center with blueberries and Red Hots, then drizzle center with 1 tsp maple syrup each. Quickly wrap sides up (so syrup doesn’t escape) and form a smooth exterior, pinching dough together to seal. Cut off any overlapping trim. Create a few dough “leaves” for decoration. Brush each apple with beaten egg, attach pastry leaves and sprinkle with sugar. Place on a greased baking dish or cookie sheet, and bake for 45 minutes or until crisp and browned. Serve warm. Makes 2 servings.