Sunday, June 17, 2012
WARNING!!! This May Become Addictive!
How about an apple stuffed with peanut butter and a caramel, coated in cinnamon sugar neatly packaged in piecrust?
Baked Peanut Butter Caramel Apple
4 Apples (Gala, Granny Smith, Macintosh)
2 to 4 tbsp. peanut butter
1 box refrigerator pie crust
1 egg white plus 1 tsp. water
Cinnamon sugar (1 part cinnamon to 2 parts sugar)
Preheat the oven to 425. Peel apples; cut the top off, about ½ inch down. Core apple but don’t cut all the way through (a small melon baller works well). Place 1 caramel in the center and fill with peanut butter. Roll the top and bottom in cinnamon sugar. Place top back on apple. Repeat with the remaining apples, set aside.
Unroll pie crust, cut in half. Place an apple in the center and wrap the apple in the pie crust half, gently molding and pressing the pie crust around the apple, until the apple is completely covered with only the stem showing. Cut the excess crust away and set aside, you can cut leaf shapes out of the extra crust if desired. Repeat with the remaining crust and apples.
Beat egg with the water and brush it all over the pastry. Place apples in a casserole pan (do not allow them to touch). Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes or until light golden brown.