Baked Apple Cups- A Twist on Traditional Apple Pie
Apple pie is one of my all-time favorite desserts but I wanted a presentation and texture that was a unique offspring of the classic. Though this dessert takes a little effort and time, the end result will earn raves that will make it all worth it. The apple cup is soft and tender while the buttery, flaky crust crumbles in your mouth. Warm little apple balls on the side give the dessert the extra crunch in contrast to the cool, smooth vanilla ice cream. Instead of traditional apple pie, this presentation will make everyone at the table feel like royalty with their own little cup of luscious heaven while savoring a childhood favorite.
4 Granny Smith apples (green) peeled
Juice of 1 1/2 lemon
1 1/2 teaspoon ground cinnamon
5 tablespoons sugar
1 teaspoon allspice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/3 teaspoon salt
2 teaspoons vanilla essence
3 tablespoons dark Jamaican rum
2 cups all purpose flour + extra for rolling pin
2 eggs + 1 egg for glazing
4 tablespoons ice cold water
6 tablespoons cold butter + 1 tablespoon for sauté + 1/2 tablespoon for greasing
4 scoops vanilla ice cream
Using a small knife, carefully core the stem of the apples making sure not to puncture any other part of the apple. Discard the cores. Use a small melon baller to create little apple balls until only approximately 1/5 inch of apple shell remains. Save the apple balls in a mixing bowl and squeeze lemon juice generously and evenly over inside of the apple shells and apple balls. Toss apple balls well to coat.
Sprinkle cinnamon, sugar, allspice, nutmeg, clove, salt, vanilla essence and rum evenly over the inside of apple shells and apple balls; set aside.
Place flour in a mixing bowl, setting a small well in the middle. Crack 2 eggs into the middle and begin mixing with hands. Add 6 tablespoons of the cold butter and gently knead; add cold water little by little as necessary. Mix only until soft dough appears; do not over knead otherwise the dough will become hard.
Sprinkle flour on a smooth, cool surface and around rolling pin. Divide dough evenly into 4 and roll each piece into 1/4 inch thick. Set apple in center of rolled dough and gently fold dough over to cover apple completely, leaving top open; if overlapping on top use small knife to cut away excess.
Preheat oven to 350 degrees. Grease aluminum lined baking sheet with 1/2 tablespoon butter; place apple cups on sheet.
Whisk 1 egg lightly and using a brush, glaze outer dough with egg wash evenly. Bake the apple cups in oven for 30 to 40 minutes until golden brown.
With 5 minutes remaining until the cups are done cooking in the oven, heat the remaining 1 tablespoon of butter on high heat in a medium sized pan and sauté the apple balls for about 3 minutes until dark golden brown and juices have thickened. Remove from heat and set aside in the pan.
Gently remove each apple cup from the baking sheet and set on serving plates; spoon apple balls around cup and serve immediately with vanilla ice cream in the apple cups.