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Varieties suitable for baking include Baldwin, Cortland, Northern Spy and Winesap.
Start by coring clean, dry baking apples. Choose a baking apple that will maintain its shape during baking--Rome Beauty or Granny Smith are good choices.Wrap each apple, bringing corners of pastry to top by stem, pinching all edges to seal well. Tip: Moisten pastry edges with a small amount of water to help in sealing. Place in either a lightly greased baking dish or sheet. For added golden brown color, brush with either beaten egg yolk or milk; sprinkle with sugar. Bake as directed.Serve warm and fresh....a classic, comfortable way to enjoy fall's bounty!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.